Yield: 64 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yeast, dry |
| 3 cups | Flour, all-purpose |
| 1 cup | Butter; softened |
| 3 \N | Egg yolks |
| 8 ounces | Sour cream |
| ½ cup | Sugar |
| ½ cup | Pecans; chopped |
| ¾ teaspoon | Cinnamon, ground |
| 2 cups | Sugar, powdered |
| 3 tablespoons | Milk |
POWDERED SUGAR GLAZE
Combine yeast and flour; add butter, mixing well. Stir in egg yolks an dsour cream. Shape dough into 4 balls; wrap in waxed paper, and refrigerate overnight.
Combine sugar, pecans, and cinnamon; set aside.
Work 1 portion of dough at a time; place on a lightly floured surface, and roll into a ¼ inch thick circle. Spread ¼ cup sugar mixture evenly over each circle, and cut into 16 equal wedges. Roll up each wedge, beginning at wide end and rolling to point; seal points firmly. Place on greased baking sheets, point side down.
Bake at 350 degrees for 18 minutes or unitl lightly browned. Transfer to wire racks; drizzle with glaze while still warm.
Powdered Sugar Glaze: Combine sugar and milk, stirring unitl smooth.
Yield: about 1 cup.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.