CINNAMON ROLLS

Scald 3/4 cup milk; add 1/8 cup sugar and 1 teaspoon salt.
Cool to lukewarm.
In large bowl mix 1/3 cup warm water, 2 pkgs dry yeast and remaining 1/8 cup of sugar.
Add milk mixture and beaten eggs.
Mix well.
Add 4 cups flour and mix in electric mixer on low speed for 2-3 minutes.
Add remaining flour 1/2 cup at a time and mix well until dough forms a ball and cleans sides of bowl (7-8 minutes).
Turn onto floured surface and knead 8-10 minutes until dough is smooth and elastic.
Place in a greased bowl, turning to grease all over.
Cover with cloth and place in a warm place; let rise until double in bulk, approximately one hour.
Punch dough down and let rest about 10 minutes.
Hawthorne Family Cookbook

FILLING:
While dough is resting, combine 1 cup white sugar, 1 1/2 cups brown sugar, 1 to 2 tablespoons cinnamon, 1/4 cup flour and 1/2 cup softened margarine. Mix well. Add pecans. Roll dough out into a rectangle about 12 x 24 inches or larger. Spread filling onto dough.
Roll dough from the longer side to form a roll. Wet edges and pinch together. Cut roll into 24 slices. Place each slice onto a greased baking sheet. Cover with cloth and let rise in warm place until doubled in bulk.
Preheat oven to 350°. Bake rolls at 350° for 20 minutes or until done. Remove from pans immediately. Serve warm.
NOTE: I usually roll dough to size larger than 12 x 24 and make more than 24 rolls,
These freeze well and can be warmed in the microwave for a quick snack with coffee.