Butter Pecan Rolls

Rolls

1. Sprinkle yeast on top of the warm water in a small bowl - let sit 5 minutes until foamy
2. In the bowl of a stand mixer with the dough hook, combine the scalded milk, butter & sugar - mix to combine then cool to lukewarm
3. Add 1 cup of the flour and mix well, add the yeast and beaten egg, then gradually add remaining flour to form a soft dough; beat well
4. Remove to lightly greased bowl, cover and let rise in warm place till double (1½ to 2 hours)
5. Punch down; turn out on lightly floured surface and divide in half
6. Roll each piece into a 12x8-inch rectangle

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Topping & Filling

1. Preheat oven to 375
2. In each of two 9½ x 5 metal loaf pans, mix ½ cup brown sugar, ¼ cup butter and 1 tablespoon light corn syrup - heat slowly, stirring frequently till blended.
3. Combine ½ cup sugar and 2 teaspoons cinnamon - sprinkle half over each rectangle, then roll each rectangle as for a jellyroll, beginning with long side; seal edge and cut each roll in eight even pieces
4. Put 8 pieces, cut side down in each pan. Cover and let rise in a warm place till double 35 to 45 minutes
5. Bake for 25 minutes or till done, cool 2 or 3 minutes then invert on rack and remove pans