---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pecan Rolls/wagner Inn
  Categories: Inn recipes, Pastries
       Yield: 1 servings
  
            Dough:
       1 pk Fast rising yeast
     1/4 c  Melted butter
     1/2 c  Warm milk
     2/3 c  Warm water
   3 1/2 c  Flour
       2    Eggs
       3 tb Sugar
       1 ts Salt
            Carmel glaze:
     1/2 c  Butter
            = (real butter is best)
       1 c  Brown sugar
       2 tb Corn syrup
       1 ts Vanilla
  
   Sprinkle yeast over warm water--let stand 1 minute or so to
   dissolve. Combine warm milk, eggs, sugar, salt and butter
   in large bowl and mix well. Stir in dissolved yeast. Add 2
   cups flour and beat until smooth and blended. Add rest of
   flour until dough holds together. Turn out on floured
   surface and knead until smooth. Put in large bowl. Cover
   with plastic wrap and place in warm place until doubled. If
   you have a bread machine with a mannual cycle. Follow
   directions on machine.
   Melt butter for glaze and add other ingredients. Divide
   evenly in two 8 inch pans. Sprinkle pecans on top.
   After dough has risen, divide in two and roll out into
   rectangle. Spread with butter and sprinkle with sugar and
   cinnamon. Roll up like jelly roll and cut in 12 pieces. Put
   in pan. Repeat with remainder of dough. Let rise until
   double. Bake at 350 degrees (bottom rack of oven) 25
   minutes. Let set 5 minutes and then invert on serving
   plate. Serve warm.JM.
   Wagner’s 1844 Inn Sandusky, Ohio
  
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