1 pkg. yeast
1/4 c. lukewarm water
1 c. sugar
1 tsp. salt
butter
1 c. milk (scalded)
2 eggs
4-4 1/2 c. sifted flour
1 c. oatmeal
1 1/2 c. packed brown sugar
2 tsp. cinnamon
6 tbsp. dark corn syrup
1/3 c. chopped pecans
Whole pecans

Soften yeast in water. Combine 1/2 white sugar, salt and 1/3 cup butter; add milk and stir occasionally until butter melts. Cool until lukewarm, beat in eggs and 1 cup flour. Add yeast mixture and oats; stir in enough flour to make soft dough. Turn onto floured board and knead 10 minutes until smooth. Place ball of dough into greased bowl, cover and let rise in warm place about 1 hour until doubled. Punch down. Divide dough in half, roll each half into square and brush with melted butter. Combine remaining white sugar, 1/2 cup brown sugar and cinnamon; sprinkle over dough halves. Roll like jelly roll; cut into 1-inch slices. Divide 6 tablespoons butter in three 8-inch round cake pans; add corn syrup and remaining brown sugar. Sprinkle with chopped and whole pecans (I only use whole ones). Place 8 rolls in each pan. Cover and let rise in warm place about 45 minutes until doubled. Bake about 25 minutes at 375 degrees. Invert immediately on plate or rack. Makes 2 dozen.