I have a very old recipe for pecan twirls that calls for spreading the
bottom of the pan with copious amounts of butter, then covering it
with honey, then laying in the rolls to rise and then bake.

Mom always got this so that the tops of the rolls were toasty brown
and covered with caramel (and pecans of course), but mine always come
out pasty and with the honey soaked in.

Baking temp is 350, I'm using a convection oven which drops that to
325, and I also use pyrex baking dishes for it, so technically, that
brings the temp back up, no?

Is it possible I should put the honey in the pan first, then spread
the butter on the bottom of the rolls so they don't absorb it?

Help! I'd ask Mom but she died back in June.

maxine in ri