Grandma's butter pecan rolls

Sprinkle a packet of dry active yeast over 1/4 cup warm water (110 to 120), stir, and let sit 5 minutes until foamy.

Scald 1 cup milk in a small pot over medium heat to about 180, until tiny bubbles and a little steam appear; do not boil.

In a stand mixer bowl, combine the scalded milk with butter and sugar; let the butter melt and cool to lukewarm.

Mix in the first cup of flour, then the bloomed yeast and one beaten egg, then the remaining flour gradually with a little salt, to a soft dough.

Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, 1 1/2 to 2 hours; in the oven beside an 8x8 pan with about an inch of boiling water.

Mix cinnamon into sugar for cinnamon sugar.

In each of two 9x5 pans put brown sugar, half a stick of butter and 1 tbsp light corn syrup; warm on very low heat until melted and combined.

Punch the dough down, turn onto a floured surface and cut in half.

Roll one half to about a 12 by 8 inch rectangle.

Brush generously with melted butter and cover with cinnamon sugar.

Roll up from the long side and cut into eight with plain dental floss, scoring first if wanted; a knife compresses the rolls.

Spread the butter-sugar mixture evenly and scatter about 3 oz pecans per pan in a single layer; set the rolls in cut side down.

Cover and let rise in a warm place 30 minutes.

Bake at 375 for 25 minutes.

Invert onto a rack set on a baking sheet and lift off the pan.