Jimmy John

2 packages dry yeast
1 l/4 cups warm water
1/4 cup sugar
1 1/4 teaspoons salt
l egg, unbeaten
3 cups all purpose flour
2 tablespoons shortening melted and cooled

Dissolve yeast in warm water (110-115 degrees F.) in large mixing bowl. Add sugar, salt and unbeaten egg. Add flour gradually. Beat well with electric mixer on low or medium speed or by hand with large wooden spoon. Add shortening, beating until thoroughly mixed. Grease muffin pans well, covering the bottom of each pan with 1 1/2 teaspoons brown sugar, 1/2 teaspoon melted butter, 3 or 4 pecan halves. Spoon batter into rmffin pans, filling about 1/3 full. Let rise in warm place until batter has risen level with top of muffin pans (about 25 to 30 minutes). Bake in moderately hot oven (375 degrees F) 20 minutes. Let stand 1 minute before turning out of pans. Serve warm. Yield: 18 to 24 rolls.

Courtesy of Nebraska Wheat Division Department of Agriculture Box 94912, Lincoln, NE 68509

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