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1
Dissolve yeast in lukewarm water.
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2
When yeast begins to float on top of water, fold in 1 c. of flour.
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3
Beat Large eggs, scald lowfat milk and heat the butter.
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4
Add in these with the salt, sugar and lemon extract to the yeast mix, mixing well.
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5
Add in the remaining flour and knead lightly.
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6
Brush top with melted butter.
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7
Cover and set in a hot place to rise till double in bulk.
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8
FOR TOPPING AND FILLING: Heat 1/4 c. butter, 1/2 c. brown sugar and corn syrup till sugar dissolves.
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9
Pour into greased 13 x 9 x 2 inch pan coated with non stick spray.
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10
Arrange pecan pcs proportionately into the bottom of the pan.
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11
Roll raised dough 18 x 24 inches.
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12
Heat remaining butter, brush on dough.
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13
Combine remaining brown sugar with dates and cinnamon, sprinkle proportionately on dough.
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14
Roll up as for jelly roll.
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15
Healthy pinch seam to seal, cut roll into 8 pcs.
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16
Place in prepared pan, cut side up.
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17
Let rise in hot, draft free place till doubled in size (about 1 hour).
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18
Bake in 375 degree oven 35 min or possibly till done.
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19
Cover with foil after 20 min to prevent excessive browning.
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20
Cold 5 min in pan.
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21
Invert onto a serving tray.
