CINNAMON SWIRLS

i package dry yeast

1/3 cup sugar

1/4 cup warm water (110-115)

2 1/4 to 2 3/4 cups all-purpose flour

3/4 teaspoon salt

2/3 cup milk

1/3 cup butter

1 large egg

3/4 cup quick or regular oats

1/4 cup butter, melted

Cinnamon Pecan Mixture

In a 1-cup glass liquid measure, dissolve the yeast and 1 teaspoon of the sugar in the warm water; let stand until double in volume, about 10 minutes.

In the large bowl of an electric mixer, stir together 1 cup of the flour, the remaining sugar and the salt.

In a small saucepan heat the milk and butter until warm (105-115)

Butter does not need to melt; add to the flour mixture with the yeast. At medium speed, scraping bowl a few times, beat for 2 minutes. Add the egg and oats; at the high speed, scraping bowl a few times beat for 2 minutes. With a wooden spoon, work in enough of the remaining flour to make a soft dough.

Turn out the dough on a prepared pastry cloth or a lightly floured surface. Knead until smooth and elastic- 5 to 10 min. Form into a ball; place in a buttered bowl, turning to coat top. Cover bowl; let rise in a draft-free warm place (about 80 deg) until doubled, about 1 1/2 hours. Punch down dough; let rest 10 min. On the pastry cloth or other surface, roll out to an 18 by 12 inch rectangle.

Brush dough with one-half of the melted butter; sprinkle with one half of the Cinnamon Pecan Mixture. Starting at an 18 inch edge, tightly roll up to form an 18 inch roll. Cut into 1/2 inch wide slices. Place several inches apart on buttered cookie sheets.

Let stand uncovered in a draft-free warm place to rise slightly- 30 minutes. Cover with wax paper; with your fingers press each slice into a round that is 3 inches in diameter. Brush with the remaining melted butter. Sprinkle with the remaining Cinnamon Pecan Mixture. Bake in a preheated 375 F oven until golden brown 10-15 minutes. With a wide spatula, remove to a wire rack to cool. 3-dozen.

Cinnamon Pecan Mixture: in a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon and 1 cup chopped pecans (about the size of large peas)