Buttered Rum-Nut Rolls

Directions

1. 1
   Combine 1/2 cup brown sugar, 1/4 cup butter, milk, flour and 1/2 teaspoon rum extract.
2. 2
   Cook over low heat until mixture boils. Pour into a lightly greased 10 x 7 x 1 1/2-inch baking pan. Sprinkle pecans over sugar mixture.
3. 3
   Roll dough on a lightly floured surface to measure a 14 x 12-inch rectangle.
4. 4
   Brush dough with 1 tablespoon melted butter.
5. 5
   Mix remaining brown sugar and 1/2 teaspoon rum extract.
6. 6
   Sprinkle over dough.
7. 7
   Roll dough tightly in a jellyroll fashion, beginning at the long side, being careful to keep to 14-inch in length.
8. 8
   Cut roll into 12 slices.
9. 9
   Place in prepared pan.
10. 10
    Brush top with remaining butter.
11. 11
    Cover and let rise in a warm place (85°) free from drafts, 45 minutes or until doubled in bulk.
12. 12
    Bake at 350° for 25 to 30 minutes.
13. 13
    Turn rolls onto serving tray immediately.
14. 14
    Yields 12 rolls.