STICKY PECAN ROLLS

1 cup 2% milk
1/4 cup plus 1 teaspoon granulated sugar, divided use
3 tablespoons vegetable oil
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1 large egg
3 1/4 cups all-purpose flour (about)
6 tablespoons butter or margarine, melted and cooled
3/4 cup brown sugar (firmly packed)
2 tablespoons water
3/4 cup chopped pecans
1 teaspoon ground cinnamon

In a 1-quart pan, combine milk, 1/4 cup of the granulated sugar, oil, and salt. Bring to a boil over medium heat; remove from heat and cool.

Meanwhile, in a large bowl, dissolve yeast and remaining 1 teaspoon granulated sugar in the 1/4 cup warm water, stirring to mix; let sit until bubbly (about 5 minutes).

Add milk mixture, egg, and 2 cups of the flour to yeast mixture; stir until well combined. Add about 1/4 to 1/2 cup of the remaining flour to make a sticky dough.

Turn dough out onto a floured surface and knead until dough is firm, smooth, and no longer sticky (about 10 minutes), adding more flour as needed. Let dough rest on board.

Butter a muffin pan that has twelve cups 2 1/2 inches in diameter.

In a small bowl, combine 4 tablespoons of the melted butter, 1/2 cup of the brown sugar, and the 2 tablespoons water. Distribute mixture among coated muffin cups; top mixture evenly with pecans. Press mixture into bottom of each cup.

Roll dough into a 12- by 15-inch rectangle. Brush surface with the remaining 2 tablespoons butter.

In a small bowl, combine cinnamon with the remaining 1/4 cup brown sugar; sprinkle evenly over buttered dough. Starling with one long side, roll rectangle into a cylinder, then cut into 12 equal slices (each about 1 1/4 inches). Place, one cut side down, in muffin cups. Let rise, uncovered, in a warm place until doubled (about 1 1/2 hours).

Place muffin pan on a baking sheet and bake in a 350 degree oven until tops are golden (about 25 minutes). Invert immediately onto a serving platter; let pan remain briefly on rolls so syrup can drizzle over them. Let cool for 10 minutes before serving.

Makes 1 dozen rolls
Source: Sunset New Easy Basics Cookbook