3/4 cup milk, scalded
1/4 cup butter, melted
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm water (110°F)
1 egg
3 1/2 cups sifted flour
6 tablespoons butter, melted
1/2 cup firmly packed brown sugar
1/2 cup Karo light corn syrup
2 tablespoons butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon

In a medium Pyrex measuring cup or bowl, microwave milk until tiny bubbles form around edges; add butter and stir until begins to melt. Stir in 1/4 cup sugar. Allow to cool until lukewarm. In a cup, sprinkle yeast over lukewarm water and stir to dissolve.

In a large mixing bowl, stir together salt and flour.

Add yeast mixture, egg and 1/2 cup of the flour to milk mixture. Beat until smooth. Gradually stir in enough remaining flour to make soft dough.

Using dough hook, knead for 4 minutes with electric mixer, or to knead by hand, turn dough onto a lightly floured work surface and knead until smooth and elastic, about 5-6 minutes.

Place dough in greased bowl, turning over to coat all sides. Cover and let rise in warm place until doubled, about 1 hour.

Meanwhile, combine 6 tablespoons of melted butter, brown sugar and corn syrup in 9 x 13 inch pan, mix well. Set aside. Punch dough down. Roll out to 15 x 10 inch rectangle. Brush with melted butter. Combine sugar and cinnamon. Sprinkle over dough.

Roll up as you would a jelly roll, starting at long side. Cut into fifteen 1-inch slices. Arrange slices, cut side down, in a well-greased pan.

Cover and allow to rise in a warm place until doubled, about 45 minutes (it may take longer in a cool room or on humid days).

Bake at 375° for 20 to 25 minutes or until golden brown.

Serve warm.

Yields 15 rolls.