Hot Buttered Rum Rolls

• 1-1/4 teaspoons active dry yeast
• 1/4 cup plus 2 tablespoons warm water (110u0b0 to 115u0b0)
• 2 tablespoons sugar
• 2 tablespoons beaten egg
• 1 tablespoon plus 1 teaspoon canola oil
• 1/8 teaspoon salt
• 1 to 1-1/4 cups all-purpose flour
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1-1/2 teaspoons 2% milk
• 1 teaspoon all-purpose flour
• 1/4 to 1/2 teaspoon rum extract
• 1/4 cup chopped pecans
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1/4 teaspoon rum extract

1. In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 1/2 cup flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For topping, in a small saucepan, melt butter over medium heat. Stir in brown sugar, milk, flour and extract. Bring to a boil; cook and stir until smooth. Pour into a 9-in. round baking pan coated with cooking spray; set aside.
4. Punch dough down. Turn onto a lightly floured surface; roll into an 8-in. square. Combine filling ingredients; spread over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seam to seal. Cut into eight slices. Place rolls, cut side down, in prepared pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350u0b0 for 12-15 minutes or until golden brown. Immediately invert onto serving platter. Serve warm.

active dry yeast, water, sugar, beaten egg, canola oil, salt, flour, butter, brown sugar, milk, flour, rum, pecans, brown sugar, butter, rum

Taken from www.tasteofhome.com/recipes/hot-buttered-rum-rolls/ (may not work)