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in mixer bowl, combine 1 1/2 c of the flour & the yeast. in saucepan, heat milk, the 1/2 c butter/margarine, the 1/4 c granulated sugar, & the salt just to lukewarm (115 to 120 degrees), stirring till butter almost melts. add to dry ingredients in mixer bowl; add egg. beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. beat 3 minutes at high speed. by hand, stir in enough of the remaining flour to make a moderately stiff dough. turn dough out onto floured surface; knead till smooth & elastic, about 8 to 10 minutes. place in greased bowl, turning once to grease surface. cover; let rise till double, about 1 1/2 hours. meanwhile, combine the melted butter, the 2/3 c brown sugar, & the maple flavoring. distribute evenly between 24 2 1/2 inch muffin pans. punch dough down, divide in half, cover & let rest 10 minutes. on floured surface, roll each half to a 12x8-inch rectangle. sprinkle with bacon. roll up jelly-roll fashion beginning with the long end.
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