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1
In a large mixing bowl, combine the 3/8 c. (1/4 c. plus 2 Tbsp.)
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2
sugar, the 3 Tbsp.
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3
of butter, salt and warm lowfat milk.
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4
Stir to heat the butter, then stir in 2 c. of the flour.
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5
Soften the yeast in the hot water along with the remaining 1/2 tsp.
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6
of sugar.
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7
(If the yeast isn't foaming slightly after 5 min, it isn't working; start again with fresh yeast.)
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8
Stir the yeast into the flour mix, along with the beaten egg and egg yolk, and gradually add in sufficient of the remaining flour to create a soft dough.
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9
Knead on a floured surface till it is smooth and elastic.
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10
Wash and grease the bowl and put the dough in it, turning the dough to grease it on all sides.
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11
Cover and let rise in a hot place till doubled, about 1 hour.
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12
Meanwhile, butter a 9-by 13-inch pan.
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13
Combine 1/4 c. of the brown sugar, 1/4 c. of the pecans and the cinnamon; set aside.
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14
Combine the remaining brown sugar, pecans, corn syrup, liquid removed pineapple and 4 Tbsp.
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15
of the melted butter.
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16
Spread this mix in the bottom of the prepared pan.
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17
When the dough has risen, roll it out on a floured surface to make an 18-by 12-inch rectangle.
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18
Brush with the remaining 2 Tbsp.
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19
of melted butter and sprinkle proportionately with the set-aside mix of brown sugar, pecans and cinnamon.
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20
Starting with the 18-inch side, roll up to create an 18-inch-long cylinder.
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21
Cut into 1-inch slices; place them flat in the prepared pan.
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22
Cover the pan and let the rolls rise in a hot place till they have doubled, about 45 min.
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23
Preheat the oven to 350 degrees.
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24
Bake the rolls about 25 min, cold 1 minute then invert onto a wire rack over waxed paper.
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25
Allow to stand 1 minute before lifting pan away.
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26
Spread any topping remaining in the pan onto any bare spots on the rolls.
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27
Serve hot.
