Dough

• 3/4 cup Milk
• 1/2 cup Sugar
• 1 1/4 tsp Salt
• 1/2 cup (1 stick) Butter or margarine
• 1/3 cup Water (warm 105F - 115F)
• 2 Packages Active Dry Yeast
• 3 Eggs (room temperature)
• 5 1/2 - 6 1/2 cup Flour unsifted

Filling

• 6 Tbsp Butter or margarine softened
• 1/2 cup Brown Sugar firmly packed

Topping

• 1 1/2 cup Brown Sugar
• 3/4 cup Syrup
• 6 Tbsp Butter or margarine
• 1 cup Pecans coarsely chopped

1. Scald milk; stir in sugar, salt, 1/2 cup butter. Cool to lukewarm.
2. Measure warm water into large warm bowl. Sprinkle in yeast, stir until dissolved. Add lukewarm milk mixture and eggs. Blend together.
3. Add 3 cups flour; beat until smooth. Stir in additional flour to make a stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover: let rise in warm place (80-85deg F) free from draft, until doubled in bulk, about 1 hour.
4. Prepare topping. Combine sugar, syrup, and butter in saucepan, bring to a boil, cook 3 min. stirring constantly. Pour into bottom of pans. Sprinkle pecans evenly over syrup mixture.
5. Punch dough down, divide into 3 equal pieces. Roll each piece to a 9x7in rectangle. Spread each with 2 Tbsp softened butter, sprinkle with 1/3 brown sugar. Roll each up from long side as for jelly roll. Seal edges firmly. Cut into 1-inch slices. Place cut side up in prepared pans. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
6. Bake at 350deg F about 20-25 minutes until done. Remove pans from oven and allow to cool 30 min. Invert and release rolls onto cooling racks. If topping sticks to pan move across burner to resoften topping. Remove any topping stuck to pan and place on top of rolls.

Makes 3 - 8“ square pans; 9x13in rectangle = 2 - 8” square; 9“ round = 8” square.