|Scalded milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Tablespoon (1 Package)|
|Whole wheat flour||3 Cup (48 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Chopped pecans||3⁄4 Cup (12 tbs)|
Combine milk, butter or oil, honey, and salt.
Cool to lukewarm by adding water.
Add yeast, then egg and mix well.
Cover and allow to set in a warm place for about 10 minutes.
Add flour and mix until dough is well blended and soft.
Roll out dough on well-floured board to form an 18 x 12-inch rectangle.
Mix butter, honey, cinnamon, and nuts and spread one-half of mixture evenly over the rolled dough.
Roll as for a jelly roll, then cut into 1-inch slices.
Grease 18 muffin tins and divide remaining filling to cover the bottom of each tin.
Place rolls, cut side down, in the tins.
Cover with cloth and let rise in warm place about 1 hour, until light.
Preheat oven to 375° F.
Bake in preheated oven for about 25 minutes.