1/2 oz Yeast
1 tb Sugar
1 c  Lukewarm water
1 ts Salt
1 c  Milk
6 tb Oil
1/2 c  Sugar
3    Eggs
7 c  Flour
1    Brown sugar
1    Light karo syrup
1    Chopped walnuts or pecans

Put yeast and 1 tbl sugar and water in a large bowl. Set aside. Scald the
milk, take off heat. Add oil, 1/2 cup sugar, salt and cool to lukewarm.
In a separate bowl, mix eggs and milk mixture. Slowly add flour. Knead
lightly, place in a lightly greased bowl and let rise until double in size.
Punch down, take about 1/3 of the dough and roll to about 1/4″ thick.
Spread with the following…
Melted butter, sprinkle with white sugar, brown sugar and cinnamon. Roll
dough and cut about 1″ thick. Put in *Prepared Pans* (directions to
follow). Cover and let rise until double in size. Bake at 350 for 25-30
minutes. Let stand for about 1 minute, loosen rolls from the sides of the
pan and turn out on wax paper to cool. (at least to cool enough so you can
pick them up to eat cause they are best when warm.)
***** Prepared pans: Lightly grease bottom and sides of pan. Put a thin
layer of brown sugar on bottom, chopped walnuts or pecans also. Lightly
drizzle melted butter over the sugar and nuts, then lightly drizzle white
karo syrup over the mixture. If you add too much brown sugar, butter and
syrup all the “sticky” will run off when cooling. You have to experiment a
little to see how much to add to your liking.