Sticky Fingers Pecan Yeasted Buns By Grandma Ruth

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.
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.
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.
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
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.
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.
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!