Swedish Tea Log

• 1 pkg. dry or cake yeast
• 1/4 c. warm water
• 2 1/2 c. flour
• 1 tsp. salt
• 2 Tbsp. sugar
• 1/2 c. butter
• 1/4 c. evaporated milk
• 1 unbeaten egg
• 1/4 c. butter
• 1/2 c. firmly packed brown sugar
• 1 c. chopped pecans

1. Soften dry or cake yeast in warm water.
2. Sift together flour, salt and sugar.
3. Cut in or melt butter.
4. Add evaporated milk and egg.
5. Add softened yeast to mixture; mix well.
6. Cover.
7. Chill for 2 hours or overnight.
8. (Dough may be kept in refrigerator as long as 1 week.)
9. After dough has chilled and you are ready to make logs: cream butter and add brown sugar.
10. Cream well.
11. Stir in chopped pecans.
12. Divide dough into thirds.
13. Roll out one part on floured surface to a 12 x 6-inch rectangle.
14. Spread with 1/3 of the filling.
15. Roll up, starting with 12-inch side.
16. (Do not roll up like jelly roll.)
17. Fold both sides to center and press them together, then roll sides down.
18. Seal ends together so that filling will not run out of dough.
19. Place on foil lined cookie sheet. Repeat with remaining dough.
20. Let rise in warm place (85u0b0 to 90u0b0) until light, about 45 minutes.
21. Bake at 350u0b0 for 15 to 20 minutes or until light brown.
22. Top with Vanilla Glaze:

cake yeast, warm water, flour, salt, sugar, butter, milk, egg, butter, brown sugar, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361258 (may not work)