3/4 c. milk, scald
1/4 c. sugar
1 tsp. salt
1/4 c. butter, soft
2 pkgs. dry yeast
1/2 c. warm water
1 egg
3 1/4 c. flour

TOPPING:

1/2 c. brown sugar
1/2 tsp. cinnamon mixed with 1 1/2 tsp. sugar
1 1/2 tsp. dark corn syrup
1 1/2 tsp. water, hot
1/4 c. chopped pecans

Combine in saucepan and heat over low, stirring constantly.

In large mixing bowl, combine scalded milk, sugar, salt and butter. Dissolve yeast in warm water. Add yeast/water mixture and eggs to milk mixture. Add 2 cups water; beat vigorously until smooth. Gradually blend in remaining flour. Cover. Let rise in warm place until light and double in size (about 30 minutes). Prepare topping and pour into 9 x 13 inch pan. Stir down batter and drop by spoonfuls into pan. Cover and let rise in a warm place until light and double in size (about 30 minutes). Bake at 375 degrees for 12 to 15 minutes until golden. Let cool a minute, then invert on wire rack covered with waxed paper. Pour remainder of topping onto rolls. Cool. Cut.