Instructions: In a small bowl, sprinkle yeast over 1/2 cup warm (110 degrees) water. Let stand until yeast is soft, about 5 minutes. Add milk and eggs; beat to blend.

In a large bowl, combine 5 cups flour, sugar, and salt. Add 3/4 cup butter and rub with your fingers or beat with a mixer on slow speed until fine crumbs form. Add milk-egg mixture and stir until well moistened.

To knead with a dough hook, beat on medium speed until dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.

To knead by hand, scrape dough onto a lightly floured board. Knead until smooth and no longer sticky, 10 to 15 minutes; add more flour as required to prevent sticking. Return dough to bowl.

Cover bowl with plastic wrap and let dough rise in a warm place until at least doubled in volume, 2 to 2 1/2 hours. Mix with dough hook or knead briefly on a lightly floured board to expel air.

While dough rises, in a 1- to 2-quart pan combine brown sugar and light corn syrup with butter or margarine. Stir over medium-high heat until boiling. Pour into a 12- by 17-inch pan and tilt to coat evenly. Sprinkle evenly with pecan halves. In the unwashed pan used for the sugar mixture, melt 1/2 cup butter or margarine over medium heat.

In a small bowl, mix brown sugar and ground cinnamon.

On a lightly floured board, roll dough to form a 10- by 36-inch rectangle. Brush evenly with 1/2 the melted butter. Pat brown sugarucinnamon mixture evenly over dough to within 1/2 inch of each long side. Starting from 1 long edge, roll dough snugly to form a rope. Pinch long outer edge tightly against rope to seal. With a floured sharp knife, cut rope crosswise into 24 equal slices (about 1 1/2 inches wide). Lay slices, a cut side down and evenly spaced apart, in syrup-coated pan. Brush roll tops with remaining melted butter.

Cover loosely with plastic wrap and let rise in a warm place until slightly puffy, about 25 minutes. Uncover.

Bake in a 350 degree oven (325 degrees in a convection oven) until rolls are well browned, about 30 minutes (25 minutes in a convection oven). Run a knife between pan sides and rolls.

Invert a large rimmed platter onto pan. Holding pan and platter together with pot holders, invert and let stand 1 or 2 minutes. Lift off pan and scrape any sauce and nuts onto rolls. Serve rolls hot, warm, or cool.

This recipe yields 24 rolls.

Comments: Ruth Silvians recipe for schnecken, Yiddish for "little snails," is shared by her granddaughter Lisa Taggart. If making up to 1 day ahead (through step 6), let cool, cover airtight, and store at room temperature; freeze to store longer. To reheat rolls in pan, sealed in foil and thawed, bake in a 325 degree oven until warm in the center, about 15 minutes; remove from pan (step 7).

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