Butter Pecan Rolls

Ingredients

• 1 pack dry active yeast
• ¼ cup luke warm water
• 1 cup milk, scalded - see below
• ¼ cup butter
• ¼ cup sugar
• 1 teaspoon salt
• 3¼ to 3½ cups sifted all-purpose flour
• 1 beaten egg
• 4 tablespoons melted butter
• ½ cup sugar
• 2 teaspoons cinnamon
• 1 cup brown sugar
• 1/2 cup soft butter
• 2 tablespoons light corn syrup
• 6-8 ounces pecan halves or pieces

Method

1. Rolls: 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
7. Topping & Filling: Preheat oven to 375
8. 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.
9. 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
10. Put 8 pieces, cut side down in each pan. Cover and let rise in a warm place till double 35 to 45 minutes
11. Bake for 25 minutes or till done, cool 2 or 3 minutes then invert on rack and remove pans
12. How to Scald Milk: Pour the milk into a heavy-bottomed sauce pan, and heat over medium, stirring frequently so it doesn't scorch on the bottom
13. 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