CARMEL PECAN ROLLS

Title	CARMEL PECAN ROLLS
Companion Recipes	Topping Filling
Category	Rolls
Author	Marilyn Lilyea
Ingredients	2 c. milk 1/2 c. water 1/2 c. sugar 1/2 c. margarine 1/3 c. corn meal 1 tsp. salt 7 - 7 1/2 c. flour, divided 2 pkg. yeast 2 eggs
Directions	In sauce pan combine milk, water, sugar, margarine, corn meal and salt. Bring to boil, stirring frequently. Set aside to cool to 120° - 130°. In mixing bowl combine 2 c. flour and yeast. Add cooled mixture, beat on low speed until smooth. Add eggs and 1 c. flour, mix 1 min. Stir in enough remaining flour to form soft dough. turn onto floured board, knead until smooth and elastic - about 6 - 8 min. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled - about 1 hr. Combine brown sugar, margarine and milk, in pam, bring to boil. Pour into 2 10 x 12 pans. Sprinkle with pecans. Punch dough down. Divide in 1/2. Roll each 12 x 15 and spread with margarine, sprinkle with sugar and cinnamon mixture. (1/2 on each). Roll up and cut each into 12 slices. Put in pans, cover , let rise 30 min. Bake 375° 20 - 25 min. Invert on serving platters after cooling 1 min.

Title	Topping
Ingredients	2 c. packed brown sugar 1/2 c. margarine 1/2 c. milk 1/2 - 1 c. chopped pecans

Title	Filling
Ingredients	1/4 c. softened margarine 1/2 c. sugar 2 tsp. cinnamon