3 1/4 to 3 3/4 c. flour
1/4 c. sugar
1 pkg. yeast
1/2 c. skim milk
1/4 c. water
1/3 c. butter
1/2 c. egg beaters, at room temp.

PECAN FILLING & TOPPING:

6 tbsp. butter
1 1/4 c. packed brown sugar (dark)
1/2 c. light corn syrup
1/2 c. pecan pieces

In a large bowl, mix 1 cup flour, sugar and yeast. In a saucepan, heat milk, water, 1/3 cup butter to 120 to 130 degrees (butter need not melt). Add to dry ingredients and beat 2 minutes at medium speed. Add egg beaters and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough of remaining flour to make a soft dough.

Knead on lightly floured surface 8 to 10 minutes. Place in a greased bowl and let rise until doubled (1 hour). Prepare pan, 9 x 13 inches or two 9 inch round by using Pam.

In a small saucepan, cook and stir 4 tablespoons butter, 1 cup brown sugar and the corn syrup until sugar dissolves. Pour into pan and sprinkle with pecan pieces. Punch dough down, divide in half. Roll each out to 14 x 9 inch rectangle. Melt remaining butter and brush on dough. Sprinkle with remaining brown sugar. Roll up to form a 9 inch long piece. Cut each roll into 9 slices. Cover bottom of pans with slices. Cover and let rise until doubled. Bake at 375 degrees for 20 to 25 minutes. Invert on plate. Makes 18 rolls.