1/2 recipe plain rolls
3 tbsp. butter
1 tbsp. water
1 c. light brown sugar, firmly packed
1/2 c. chopped pecans

Make dough as directed for Plain Rolls. Melt 2 tablespoons of the butter in a small saucepan. Add water and 1/2 cup of light brown sugar and stir over low heat until sugar is dissolved and bubbles appear around sides of saucepan. Pour this butterscotch syrup into well greased 8 inch square pan. Roll dough, with floured rolling pin on lightly floured board, into an oblong sheet about 12 x 6 x 1/4 inches in size.

Melt the rest of the butter. Spread over sheet of dough; sprinkle with the remaining light brown sugar and cover with chopped pecans. Roll up dough from long side, and fasten by pinching dough along edge and ends of roll. Cut into twelve 1 inch pieces and place, with cut side down, close together in baking pan on top of butterscotch syrup. Cover with towel, and set in warm place so rolls will rise until about double in size. Bake at 375 degrees for 30 minutes. Remove from oven, but leave rolls in pan for 3-4 minutes afterward so the butterscotch mixture cools enough to cling to rolls. Serve hot.