3/4 c milk
1/2 c sugar
1 1/4 t salt
1/2 c (1 stick) Fleischmann’s Margarine
1/2 c warm water (105° - 115°)
2 packages or cakes Fleischmann’s Yeast
3 eggs, beaten
5 1/2 c unsifted Ceresota or Heckers’ Unbleached Flour
3/4 c Fleischmann’s Margarine, softened
2 c firmly packed dark brown sugar
1 c coarsely chopped pecans
3/4 c light corn syrup
6 T Fleischmann’s Margarine, softened
Scald milk. Stir in sugar, salt and 1/2 c Fleischmann’s Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann’s Yeast; stir until dissolved. Add lukewarm milk mixture, eggs, and half the flour. Beat 2 minutes at medium speed with electric mixer, or 300 vigorous strokes with spoon. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45-50 minutes.
Meanwhile, prepare pans: spread 4 tablespoons softened Fleischmann’s Margarine in each of three 8-inch square pans. Sprinkle 1/2 c brown sugar and 1/3 c pecans in each pan. Pour 1/4 c corn syrup into each pan.
Punch dough down and turn out onto floured board. Divide into three parts. Roll each third into 9 x 5 rectangle and spread each with 2 tablespoons of remaining softened Fleischmann’s Margarine; sprinkle with remaining brown sugar. Roll up each rectangle from long side and cut into 9 slices. Arrange 9 rolls in each pan, cut sides up. Cover, let rise in warm, draft-free place until doubled in bulk, about 30 minutes. Bake in hot oven (400) about 25 minutes, or until done. Cool in pans 10 minutes; invert onto plates to finish cooling.