|Unsifted flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Melted margarine||1⁄4 Cup (4 tbs)|
Mix 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast thoroughly in large bowl.
Combine milk, water and 1/4 cup margarine in saucepan; place over low heat until liquids are warm.
Margarine does not need to melt.
Add to dry ingredients gradually; beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add egg and 1/4 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make soft dough.
Turn out onto lightly floured board; knead for 8 to 10 minutes or until smooth and elastic.
Cover; let rise in warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch down; let rise for 30 minutes longer.
Combine remaining sugar and pecans.
Punch dough down.
Turn out onto lightly floured board; roll out to 9 x 18-inch rectangle.
Brush with melted marga- rine; sprinkle with half the sugar mixture.
Roll up from long side as for jelly roll; seal edges.
Cut into 1-inch slices.
Roll each slice of dough into 4-inch circle, using remaining sugar mixture in place of flour on board, coating both sides with sugar mix- ture.
Place on greased baking sheets.
Cover; let rise in warm place, free from draft, for about 30 minutes or until doubled in bulk.
Bake in 375-degree oven for 10 to 15 minutes or until done.
Remove from baking sheets; cool on wire racks.