Butter Pecan 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. In each of two 9½ x 5-inch metal loaf pans, combine ½ cup brown sugar, ¼ cup soft butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently, until blended. Divide the pecans evenly between the pans and spread into an even layer.
6. When dough is ready, punch down in the bowl, then turn out on lightly floured surface and divide in half
7. Roll each piece into a 12x8-inch rectangle
8. Combine ½ cup sugar and 2 teaspoons cinnamon - sprinkle half over each rectangle, then beginning with the long side, roll up like a jellyroll, then seal edge and cut each roll in eight even pieces. Unflavored dental floss works beautifully here - see the video
9. Put 8 pieces, cut side down in each pan. Cover and let rise again in a warm place till double, 35 to 45 minutes
10. While they rise, preheat your oven to 375
11. Bake for about 25 minutes, until the tops are golden brown and the dough in a center roll is cooked through, registering roughly 190° on an instant-read thermometer. But, I like them soft and a little gooey in the middle, without raw dough. For that, I start checking at 185° and pull them around 185–188°. They’ll cook a little more in the hot pans.
12. Let cool in the pans for 2–3 minutes, then carefully invert onto a rack and remove the pans

*Scalding MIlk

1. Pour the milk into a heavy-bottomed sauce pan, and heat over medium, stirring frequently so it doesn’t scorch on the bottom
2. You’re aiming for about 180°, or until tiny bubbles appear around the edge, with a little steam and a skin starting to form on top. No boiling

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