Instructions: In a large mixing bowl, combine the 3/8 cup (1/4 cup plus 2 tablespoons) sugar, the 3 tablespoons of butter, salt and hot milk. Stir to melt the butter, then stir in 2 cups of the flour.

Soften the yeast in the warm water along with the remaining 1/2 teaspoon of sugar. (If the yeast isnt foaming slightly after 5 minutes, it isnt working; start again with fresh yeast.)

Stir the yeast into the flour mixture, along with the beaten egg and egg yolk, and gradually add enough of the remaining flour to form a soft dough. Knead on a floured surface until it is smooth and elastic. Wash and grease the bowl and put the dough in it, turning the dough to grease it on all sides. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, butter a 9-by 13-inch pan. Combine 1/4 cup of the brown sugar, 1/4 cup of the pecans and the cinnamon; set aside. Combine the remaining brown sugar, pecans, corn syrup, drained pineapple and 4 tablespoons of the melted butter. Spread this mixture in the bottom of the prepared pan.

When the dough has risen, roll it out on a floured surface to make an 18-by 12-inch rectangle. Brush with the remaining 2 tablespoons of melted butter and sprinkle evenly with the set-aside mixture of brown sugar, pecans and cinnamon. Starting with the 18-inch side, roll up to form an 18-inch-long cylinder. Cut into 1-inch slices; place them flat in the prepared pan. Cover the pan and let the rolls rise in a warm place until they have doubled, about 45 minutes.

Preheat the oven to 350 degrees. Bake the rolls about 25 minutes, cool 1 minute then invert onto a wire rack over waxed paper. Allow to stand 1 minute before lifting pan away. Spread any topping remaining in the pan onto any bare spots on the rolls. Serve warm.

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