3/4 c. milk
1/2 c. sugar
1 1/4 tsp. salt
1/2 c. butter
1/3 c. warm water
2 pkg. dry yeast
3 eggs
5 1/2-6 1/2 c. flour
1 c. chopped pecans
6 tbsp. softened butter
1/2 c. dark brown sugar

Scald milk, stir in sugar, salt and butter. Cool to lukewarm. Measure water into large bowl. Sprinkle in yeast. Stir until dissolved, add milk mixture; eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Knead until smooth about 8 minutes. Place in greased bowl; grease the top. Cover, let rise until doubled in size. Sprinkle pecans onto ungreased 8 inch square pans. Prepare maple topping and pour over pecans.

Punch dough down and divide into 3 equal parts. Roll each piece to a 9 x 7 inch rectangle. Spread with softened butter and 1/3 of the brown sugar. Roll each up like a jelly roll. Cut into 1 inch slices. Place cut sides up in prepared pans. Rise until double in size (about 45 minutes). Bake at 400 degrees for about 25 minutes. Invert rolls onto plates to cool.

MAPLE TOPPING:

Combine 1 1/2 cups brown sugar, 3/4 cup maple flavored syrup and 6 tablespoons butter in a saucepan. Bring to boil, cool 3 minutes stirring constantly.