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For the dough, use a rich yeast roll recipe calling for about 5 cups Triplett’s flour. After the first rising, proceed as follows: Punch down. Divide dough in half. Melt 1 cup butter or margarine and mix with U4 cups brown sugar and 1 cup chopped pecans. Spread evenly on bottom of Teflon-coated 14" x id" x 2" pan. Mix 1 cup brown sugar with cup chopped pecans. Put one-half dough on floured board and roll into a 12-inch square. Sprinkle with half the sugar-pecan mixture and roll as for jelly roll. Cut into 1-inch slices and place in prepared pan. Repeat with remainder of dough. Cover; let rise in warm place until doubled in bulk (about 1 hour). Bake in a moderate oven (35(r K.) about 25 minutes. Makes 2 dozen.
Triplett Milling Company
CULPEPER. VIRGINIA
63.3%