Butterscotch Rounds

Melt 2 tbsp. butter in each of two 8 or 9 inch cake pans. Sprinkle 1/4 cup brown sugar and 1/4 cup pecans in each pan. Place hot water in a large bowl and sprinkle yeast over. Let stand 5 minutes until foamy. Add 1 1/3 cups flour, sugar, salt, soda and egg. Beat on low speed 30 seconds. Scrape bowl. Beat 2 minutes on high speed. Stir in remaining 1 cup flour. Drop by tablespoonfuls over pecans in pans. Let rise 50 minutes in a warm place, dough will not double. Preheat oven to 350 degrees. Bake coffee cakes 25 to 30 minutes until golden brown. Immediately invert pans onto serving plates. Let pans sit inverted for a minute to allow butterscotch to drip down over rolls. Serve warm.