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Pecan Twist

2 pkg dry yeast
1/4 cup warm water
1 cup lukewarm milk
1 cup soft margarine
2 eggs, beaten
1/4 cup sugar
1 tsp salt
1 tsp grated lemon rind
4 1/2 cups sifted flour

Melted butter for brushing
1/2 cup brown sugar
2 tsp cinnamon
3/4 cup chopped pecans

Dissolve yeast in warm water. Combine dissolved yeast and remaining
ingredients in large mixing bowl. Beat until smooth. Dough will
be very soft. Cover with damp cloth and place in fridge for at
least 2 hours to overnight. Shape as desired. Divide dough in
half. Roll each half into 12 x 12 square. Brush with melted
butter. Combine 1/2 cup brown sugar and 2 tsp cinnamon. Chop 3/4
cup pecans. Fold one third over the center third of each square.
Sprinkle with 2 TBSP of cinnamon mixture and pecans. Fold each
remaining third over the two layers. Cut with sharp knife crosswise
into strips 1" wide. Take hold of each end of strip and twist in
opposite directions. Seal ends firmly. Place on greased cookie
sheets about 1 1/2 inches apart. Let rise about 1 hour. Bake in
hot oven ( 400 F.) about 20 minutes. Makes 24 rolls. Frost if
desired.

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