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1
Scald milk (In a small saucepan bring milk to just under a boil...little bubbles will form at the edges). Take off the heat. Stir in sugar, salt, butter, and let cool to lukewarm.
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2
Measure warm water into a large mixing bowl. Sprinkle in the yeast and stir in lukewarm milk mixture, egg, and half of the flour. Beat until smooth. Stir in the remaining batter to make a stiff batter.
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3
Cover tightly with plastic wrap and refrigerate for at least two hours. The dough may be kept in the refrigerator for up to three days.
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4
Butter two muffin/cupcake pans that equal 24 muffins/cupcakes in total. Prepare dough as described above. Before shaping dough, melt all of the butter in a medium saucepan and stir in 1-1/2 cups of the brown sugar and 1 cup of the pecans. Spoon equally between muffin pans
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5
Divide dough in half. Roll out each half to an 12 inch square. Sprinkle the remaining brown sugar and pecan mixture between the two rolled out doughs.
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6
Preheat oven to 350F. Roll up lengthwise and cut into 1 inch slices and place into prepared pans. Cover and let rise in a warm place (free from draft Grandma says) until double in bulk...about 1 hour.
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7
Bake at 350F for about 25 minutes. Cool a bit and turn out. Serve warm or hot from the oven if you can't resist like Grandpa...somehow the burnt fingers were worth it! They can be re-warmed in the oven but cold out of the fridge works too!
