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Heat a thick-bottomed saucepan on medium low heat, add butter - melt and cook, check often, giving the pan a shake; the milk solids will rise to the top and start to foam up. Check for browned specks to form at the bottom; the butter will start to turn golden and will be done when it has turned a medium dark and gives off a nutty aroma. Move the saucepan to a cool surface and strain out the solids. Use immediately or store covered in the refrigerator for a future use.", "Combine the sugar with the rest of wet ingredients in a large bowl; beat at medium speed until well blended.", "Combine all the dry ingredients; add to the wet ingredients in thirds, beat well.", "NOTE: the last third addition you will need to finish up with a wooden spoon or something similar.", "Stir in more flour, if needed, to make a soft dough - but I have never had to.", "Stir in the pepitas/pumpkin seeds (or pecans)", "SHAPING AND BAKING: Turn the dough out onto a lightly floured surface. Divide in half. Shape into 2 12-inch rolls; place on a cookie sheet coated with cooking spray. Flatten rolls to 1/2 inch thickness. NOTE: both rolls can fit on one large cookie sheet.", "Bake at 325 degrees for 25 minutes.
