No Knead Pecan Rolls - cooking recipe

Ingredients

1/2 c. warm water
2 pkg. active dry yeast
1 c. scalded milk, cooled to lukewarm
1/3 c. sugar
1 tsp. salt
1/4 c. oil
4 c. sifted flour, divided
3 eggs, beaten
1 tsp. melted butter or margarine for each of 24 muffin cups
24 pecan halves
1/2 tsp. brown sugar for each of 24 muffin cups

Preparation

Measure warm water into bowl.
Sprinkle in yeast and stir until dissolved.
Add scalded milk, sugar, salt and oil.
Mix well.
Add 1 cup of the flour; beat well.
Add the eggs, beating well.
Gradually add remaining flour while still mixing.
Beat until light and bubbly.
Cover and allow to rise in a warm place, about 1 hour, until double.