Combine scalded milk, sugar, 1/3 cup butter and salt in a bowl. Cool to lukewarm.
Dissolve yeast in warm water. Add yeast, egg and 1 cup flour to milk mixture. Beat with electric mixer until smooth, about 2 minutes, scraping bowl occasionally. Gradually add enough flour to make a soft dough.
Turn onto floured surface and knead until satiny, about 10 minutes. Place in a greased bowl, turning dough over to grease top. Cover and let rise until doubled, about 1 to 1 1/2 hours.
Preheat oven to 350°F.
Combine 1 cup brown sugar, raisins if used and cinnamon. Divide dough in half and roll each half into a 12x8-inch rectangle. Sprinkle with 1/2 of brown sugar mixture. Roll up like a jelly roll, starting at the long side. Cut into 12 slices.
Combine molasses, 1/2 cup brown sugar and 1/3 cup butter in a saucepan. Heat until butter melts. Spread mixture in 2 greased 9-inch cake pans and sprinkle with pecans. Arrange rolls in prepared pans. Let rise until doubled, about 30 minutes.
Bake for 25 minutes or until golden brown. Invert pans onto plates and remove pans. Cool.
Makes 24 rolls.