1 pkg. compressed or dry yeast
1/4 c. lukewarm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. butter
1 tsp. salt
3 1/2 c. flour
1 egg, beaten
Soft butter
1/2 c. pecans, chopped
2 tsp. cinnamon
1/2 c. brown sugar, packed
1 tsp. water
3 tbsp. light Karo

TOPPING:

1/4 c. light Karo
1 tbsp. water
2 tbsp. butter
1 c. butterscotch bits
1 c. pecans

Soften yeast in lukewarm water. Combine milk, sugar, butter and salt in bowl. Cool to lukewarm. Add 1 cup flour; beat well. Beat in soft yeast and egg. Add remaining flour gradually and form a soft dough. Brush top with softened butter. Cover and let rise until double, about 2 hours.

Prepare topping by combining Karo, water, butter and butterscotch bits in 10-inch iron skillet or baking dish. Cook until mixture is melted and heated through. Place pecans in bottom of skillet.

Turn dough out onto lightly floured surface and roll into a 14 x 28 inch rectangle. brush with softened butter. Sprinkle pecans over surface; blend cinnamon and brown sugar and sprinkle over pecans. Blend water and corn syrup; drizzle over surface. Roll as for jelly roll, beginning with long side. Seal edge. Cut roll into two-inch pieces. Place cut side down in topping in skillet. Cover and let rise in warm place until double, about 45 minutes. Bake at 350 degrees for 35 minutes. Let cool in skillet for 5 minutes; loosen edges with point of knife, then turn upside down on rack to cool slightly. Serve warm.