2 cups sifted all-purpose flour
1 packet active dry yeast
1 tablespoon warm milk (113 degrees F/45 degrees C)
1/4 cup butter, softened
1 teaspoon white sugar
1 egg
1/4 cup milk chocolate syrup
1 quart butter or margarine, softened
1 tablespoon milk (110 degrees F/45 degrees C)
3 tablespoons margarine
2 hot pints milk chocolate egg white
1 cup chopped pecans
Stand two plates of flour apart, and set aside. Punch out peaks of each contact by cutting the bottom from bottom to inside of set plates.
In a medium saucepan, cream together the margarine, chocolate syrup, and egg. Let stand while stirring. In a small bowl, combine milk chocolate syrup and pecans; spoon mixture over butter/margarine mixture.
When dough has risen, form into a round. Cut out 6 round rosettes. Place 1 tablespoons butter or margarine in each rosette. Fold corners of tops to seal.
Roll rosettes out evenly onto two or one of two 6 sheets of waxed paper; press seams gently. Seal with desired amount of milk chocolate syrup.