SYRUP:

2 tbs butter
1/2 cup brown sugar
1/4 cup molasses
1 1/2 cup pecans

ROLLS:

1 1/4 oz pkg yeast
1/4 cup warm water
1 cup scalded milk, cooled to lukewarm
1/4 cup sugar
1 tsp salt
1 egg, beaten
3 1/2 cups flour, divided
1/4 cup margarine, melted
butter and cinnamon

SYRUP: heat butter, sugar, and molasses until sugar is dissolved; stir in nuts. pour syrup into two 9″x13″ pans; set aside.

ROLLS: dissolve yeast in warm water. stir in milk, sugar, and salt. add beaten eggs, 1 3/4 cup flour, and melted margarine; mix well. stir in remaining flour. knead dough; let rise until double in size. roll dough out to 3/4″ thickiness; spread with butter and cinnamon. roll up and cut into 18 rolls. place on top of syrup in prepared pans; let rise for 2 hours.

bake rolls at 375 degrees for 25-30 minutes. remove from oven; invert pans over a cookie sheet, allowing the remaining topping to drizzle over rolls.