1/4 tbsp. baking soda
1/4 c. granulated sugar
1/2 tbsp. salt
1 pkg. yeast
3 c. all-purpose flour
1 c. skim milk
3 tbsp. Puritan oil
4 tbsp. water
1/4 c. Butter Buds
3/4 c. brown sugar
3/4 c. pecans (chopped)
1 tsp. ground cinnamon

Combine baking soda, sugar, salt, yeast and 1 cup of flour. Warm the milk and oil in a pan and add it to the flower mixture. Beat the ingredients with a hand mixer for 2 minutes. Then stir in up to 1 1/2 cups of additional flower. Beat the batter with a wooden spoon until the butter is a smooth dough.

Place the dough onto a floured surface about 2 inches square. Knead the dough until it is smooth and elastic. Add additional flower as necessary to keep dough from stirring. Let dough sit for 10 minutes while the topping is prepared.

Combine the water, 4 tablespoons of the Butter Buds and 1/2 cup of brown sugar. Pour on equal amount in 12 (2 1/2) muffin cups (don't use paper cups). Distribute the pecans equally in the muffin cups. Roll the dough into a 1 (2 x 15 inch) rectangle (use a ruler to get the size right). Brush the surface with the rest of the Butter Buds. Combine the cinnamon with 1/4 cup of brown sugar and sprinkle evenly over the dough.

Roll the dough up from the 12 inch side, so that the result is a 12 inch long roll. Using the ruler, cut the long roll into 12 (1 inch) slices. Place each of these, cut side down in the muffin cups.

Let the dough rise, uncovered, in a warm place (a warmed oven, for example). When the dough has doubled in size (about 1 1/2 hours). Bake in a 350 degree oven for about 25 minutes or until the tops are golden brown.

Invert the pan onto a plate and let the rolls sit for 10 minutes (to let the syrup soak in). Remove pan and let the syrup mixture cool. Serve hot.