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1
Dissolve 1 teaspoon of sugar in water (110u00b0 to 115u00b0), then add yeast and let dissolve and foam.
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2
Scald the milk, remove from heat and add shortening, sugar and salt.
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3
When milk mixture cools to lukewarm, add the yeast mixture and beaten eggs.
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4
Add 2 cups flour and beat with mixer, add remaining flour slowly until dough is stiff, elastic and non-sticky.
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5
Turn out on floured cloth and knead 6 to 8 minutes.
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6
Place in greased bowl and flip over until all is covered.
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7
Place in unheated oven and cover with cloth.
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8
Boil a pan of water and place in the bottom of the oven.
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9
Keep oven door closed until dough doubles in size.
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10
Punch the dough in the middle to release air, then turn out on floured surface and roll into large rectangle.
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11
Brush with melted butter (approximately 3/4 stick).
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12
Sprinkle with 2 cups brown sugar and dust entire surface with cinnamon.
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13
Sprinkle with finely chopped pecans, if desired. Roll up like a jelly roll and slice 1-inch thick.
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14
Place in greased pan, cut side down.
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15
Be sure they are 1 inch apart.
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16
Allow dough to rise, uncovered, the same as before until doubled in size.
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17
Bake at 350u00b0 until light brown.
