3/4 c. milk, scalded
2 tsp. sugar
1 tsp. salt
1/4 c. oil
1 pkg. yeast
1/4 c. warm water
1 egg, beaten
3 1/2 c. flour, all-purpose
3 tbsp. butter
1/4 c. brown sugar
1/2 c. pecan halves
3 tbsp. butter
1/4 c. brown sugar
2 tsp. cinnamon
1/2 c. dark corn syrup

Mix milk, sugar, salt and oil. Mix yeast and water, then add to milk mixture. Then add egg. Stir in flour to make stiff dough. Knead until smooth and elastic. Let rise until double.

While waiting for this to rise, mix butter, brown sugar and pecan halves and put in bottom of pan. Mix butter, brown sugar, cinnamon and corn syrup.

Punch down dough and roll 1/4 inch thick, spread syrup mixture on dough. Roll up, cut into 1 inch slices, put in pan and cover with syrup. Rise until double (35-40 minutes). Bake at 425 degrees for 25 minutes or until done.