SUGAR CRISP ROLLS

Scald ¼ cup milk.  Add ¼ cup sugar, ½ tsp. Salt and ¼ cup margarine.  Cool to lukewarm. Dissolve one pkg. Dry yeast in ¼ cup warm water.  Add milk mixture, 1 beaten egg, 1 cup unsifted flour; beat until smooth.  Add enough flour to make a soft dough. Turn out on lightly floured board.  Knead until smooth and elastic.  Place in greased bowl, turning once so top gets greased.  Cover, let rise in warm place until doubled, about an hour. Punch down; let rise again until almost doubled, about ½ hour.  Punch down a third time, turn out on lightly floured board, roll to a 9x18 oblong.  Brush with melted butter.  Combine 1 cup sugar and 1 cup finely chopped pecans. (here is where you can add a tsp. Of cinnamon, mixed with sugar, if desired.)  Sprinkle dough with half this mixture.  Roll up from long side, jellyroll fashion.  Cut into 1-inch pieces.  Now roll the individual pieces into 4-inch circles, using the remainder of the sugar mixture on the board.  Place on greased baking sheets.  Cover and let rise until doubled, about ½ hour.  Bake at 375 about 10 minutes.  Makes 18.