Ingredients
5 1/2 to 6 1/2 cups unsifted flour
1/2 cup sugar
1 1/2 teaspoon salt
2 packaged dry active yeast
1/2 cup butter
1 1/2 cups very hot tap water
2 eggs room temprature
3/4 cup chopped pecans
1/4 to 1/2 cup honey
1/4 stick butter
1 teaspoon cinnamon optional
1/3 cup packed brown sugar
Preparation
In a large mixing bowl thoroughly mix 2 cips flour, sugar, salt, undesolved yeast, and btter. Blend togeather in mixer, slowly add very hot tap water. Mix 2 miniutes on meduim scraping side of the bowl occasionaly. Add eggs and 1 cup of flour, beat in high 2 miniutes. Stir in enough flour to make a soft dough, turn onto floured board, keed till smooth and elastic about 8 to 10 miniutes. Place in buttered bowl, cover with waxed paper and a towl. Let rest in a warm place till dough doubles, about 20 miniuted. Combine brown sugar and nuts (cinnamon if desired). Punch down dough, divide in half, roll each half on a floured surface, into 16 x 8 rectangle. Bruck with metled butter, drizzle with honey, pread 1/2 sugar nut mix, roll up, plabe on greased baking sheet. Repeat with other half. Cover and allow to rise, Bake 375 oven for 20 to 25 minutes untill golden brown.
