-GELT-
2 pk HOT ROLL MIX (16 oz BOXES)
3/4 c SUGAR
4 ea EGG YOLKS
1/4 c MELTED BUTTER

* MORE MILK MAY BE NEEDED TO MAKE FROSTING POURABLE. COMBINE ROLL MIX,
YEAST, YOLK, 4 TBSP. MELTED BUTTER, 3/4 CUP SUGAR AND 2 CUPS VERY
HOT H2O. MIX TO MAKE A SOFT KALE. TURN OUT ONTO WELL FLOURED
PANEL. KNEAD FOR ABOUT TWO TRANSACTIONS. COVER AND LET REST FOR ASTIR 5
TRANSACTIONS. ROLL OUT INTO A 20" X 12" RECTANGLE. BRUSH WITH 2 TBSP.
MELTED BUTTER. SPRINKLE CINNAMON AND 1/4 CUP SUGAR OVER TOP. FOLD
DOUGH LENGTHWISE IN ONE-HALF. ROLL ROLLING PIN OVER LIGHTLY TO SEAL
EDGES. CUT DOUGH INTO 3 STRIPS. BRAID THE STRIPS UNITEDLY. IF DESIRED
PLACE A PECAN IN EACH FOLDING. COVER AND LET RISE FOR 20 TO 30 TRANSACTIONS,
UNTIL SLIGHTLY TURGID. BAKE FOR 10 MINUTES AT 375 DEG F. REDUCE HEAT
TO 350 DEG F. AND BAKE FOR 20 MINUTES LONGER OR UNTIL GOLDEN BROWNNESS.
COVER WITH FOIL THE LAST TEN MINUTES IF BROWNING TO MUCH. MAKE
FROSTING BY COMBINING INGREDIENTS AND PULLULATE OVER THE TOP.

Yields
12 Servings