3/4 c. milk, scalded
2 tbsp. sugar
1 tsp. salt
1/4 c. corn oil
1 pkg. active dry yeast
1/4 c. cold water
1 egg, well beaten
3 1/2 c. flour (about)
3 tbsp. butter, softened
1/4 c. firmly packed brown sugar
1/2 c. pecan halves
3 tbsp. butter, softened
1/2 c. firmly packed brown sugar
2 tsp. ground cinnamon
1/2 c. dark corn syrup

Mix together milk, sugar, salt, and corn oil. Cool to lukewarm. Stir yeast into water until dissolved. Mix in milk mixture and egg. Stir in enough flour to make stiff dough. Turn dough onto lightly floured surface. Knead until smooth and elastic. Place in greased bowl smooth side down. Turn ball. Cover. Let rise in warm place about 1 1/2 hours or until double in bulk. Punch down.

Meanwhile, spread 3 tablespoons softened butter in 9 x 9 x 2 inch baking pan. Sprinkle with 1/4 cup brown sugar; top with pecan halves. Place dough on lightly floured surface. Roll dough into 12 x 11 inch rectangle, about 1/4 inch thick. Spread with 3 tablespoons butter, 1/4 cup brown sugar and cinnamon. Roll up as for jelly roll beginning with 12 inch side. Cut rolls into twelve 1 inch slices. Place cut side down in prepared pan. Pour corn syrup over rolls. Cover. Let rise again until doubled in bulk, 35 to 40 minutes. Bake in 425 degree oven 20 to 25 minutes or until a golden brown. Immediately turn out onto large place. Makes 12 rolls. These may be made in muffin tins also.