2 pkg yeast
1/4 c warm water
1 c lukewarm milk
1 c softened oleo
2 eggs, beaten
1/4 c sugar
1 t Salt.
1 t grated lemon rind
4-1/2 c sifted    flour (about)

Dissolve yeast in warm water. Combine dissolved yeast and remaining ingredients in large mixing bowl. Beat until smooth, about 1 minute. Dough will be very soft. Cover with a damp cloth. Place in refrigerator for at least 2 hours, or overnight. Shape as desired.

PECAN TWISTS: Combine 1/2 c margarine or butter, 2/3 c brown sugar, and 2 t corn syrup in saucepan. Bring to a rolling boil. Pour immediately into two 15-1/2x1O-1/2x1" jelly roll pans or large oblong pans. Sprinkle with 3/4 c choppped pecans.

Divide dough in half. Roll each half into a 12x12" square; brush each with 2 T melted butter. Combine 1/2 c brown sugar and 2 t cinnamon; sprinkle center third of each square. Fold 1/3 over the center third of each square. Sprinkle with 2 T of cinnamon mixture. 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 in prepared pans about 1-1/2" apart. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees) for about 20 minutes. Invert pan and serve rolls warm. Makes 24 large rolls.
 

Sources Mary Glass.