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Pecan Honey Buns
Yield: 8 buns
1 pkg. compressed or dry yeast
Vi cup milk
% cup sugar
‘/j tsp. salt
V* cup shortening
IV* cups sifted enriched flour
1 egg
1 cup currants
V* cup chopped pecans
2 tsp. caramel syrup
Soften yeast in lukewarm water. Scald milk. Add sugar, salt, and shortening. Cool to lukewarm. Add 1 cup sifted enriched flour and beat well. Add softened yeast and egg, beat well. Cover. Add V* cup flour to make a thick batter. Beat thoroughly until smooth. Let rise until double (about 1 hour). Stire down and add currants and pecans. Into greased, fluted muffin pans place caramel syrup; sprinkle chopped pecans on glaze. Drop batter by spoonfuls into pans, filling Vi full. Let rise until double (about ,45 min.). Bake in moderate oven (375 degrees F.) 25 to 30 minutes.
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