Categories: Breakfast, breads, desserts

Ingredients

• 1 pkg dry yeast
• 2 tsp sugar
• 1 cup whole milk
• 7 tbsp lard (I use shortning - like Crisco)
• 7 tbsp sugar
• 3 beaten eggs
• Salt
• 4 1/2 cups white flour (sift first, then measure)
• 1/2 stick unsalted butter, melted
• 12 tsps warmed honey
• 24 tsps light brown sugar
• 1/2 cup pecans, chopped coarsly
• 1/4 cup brown sugar
• Cinnamon
• Raisins
• Grated lemon rind

Directions

1. The night before, make the dough:

2. Combine 1 pkg yeast, 2 tsp sugar and 2 tbsp 105-115 degree water and let stand 5 minutes until dissolved and bubbly

3. Scald 1 cup mild, stir in 7 tbsp lard. Cool this mixture.

4. Combine 7 tbsp white sugar, 3 beaten eggs and 2 tsp salt and beat well in a mixer. Add the cooled milk and yeast mixture. Add 4-1/2 cups sifted flour. Beat the dough on high in the mixer about 5 minutes. Place in a large greased bowl and cover with foil – place in refrigerator overnight.

5. The next day prepare the muffin pans. Fill each individual tin with 1 tsp unsalted melted butter and 1 tsp warmed honey. Cover with 2 level tsps brown sugar and a few chopped pecans.

6. ll out dough on a floured surface to a rectangle about 16 × 10. Brush the rolled out dough generously with melted butter, sprinkle with brown sugar, cinnamon, raisins and a little grated lemon rind. Roll the long way, jellyroll fashion. With a sharp knife cut roll in 1" slices.

7. Preheat oven to 350 degrees. Place slices in prepared muffin tins. Let rise at room temperature in a warm room for 1/2 hour. Bake 20 minutes or until evenly brown. Take out of oven and carefully turn the muffin tins out onto a large bread board, letting the syrup run over the buns, then release the pan slowly.

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