Instructions: Combine 1 cup water, 1/2 cup sugar and 1/2 cup butter in a saucepan; heat until the butter melts, stirring occasionally. Cool to 105 to 115 F.

Combine yeast, warm water and 1 teaspoon sugar in a 1 cup liquid measuring cup; let stand 5 minutes. Combine butter mixture and the yeast mixture. Add egg; stir well.

Combine yeast mixture, 2 cups flour and salt in a large bowl. Add remaining 2 1/2 cups flour, 1/2 cup at a time, stirring vigorously until dough is no longer sticky and pulls away from sides of the bowl. Brush or lightly dub dough with some of the melted butter. Cover loosely and let rise in a warm (85 F) place, free from drafts, 1 hour or until doubled in bulk.

Combine 1/2 cup melted butter, 1 cup brown sugar, corn syrup and pecans; sprinkle mixture evenly in the bottom of a well greased 13 X 9 X 2-inch pan. Set pan aside. Combine remaining 1/2 cup brown sugar, remaining 1/4 cup sugar and cinnamon in a small bowl; set aside.

Punch dough down; turn out onto a well floured surface. Roll dough into an 18 X 15-inch rectangle. Brush dough generously with some of the remaining melted butter; sprinkle evenly with the cinnamon mixture. Roll up dough jellyroll fashion, starting at the long side. Cut roll into 12 slices, 1 1/2 inches thick. Place slices, cut sides down, in the prepared pan. Brush slices with remaining melted butter. Cover loosely and let rise in a warm place, free from drafts, 1 hour or until tops of rolls rise just above top of the pan.

Preheat the oven to 350 F and put the oven rack in the center of oven. Bake rolls, uncovered, for 18 to 22 minutes or until golden. Cool in pan on a wire rack 8 minutes. Invert pan onto wax paper; let rolls stand, covered with the pan for minute. Remove pan, scraping any remaining pecan mixture from the pan onto the rolls. Serve warm,

Yield: 1 dozen.

Note:
I do not do it this way!! I prefer to put all but a little of the flour in the mixer bowl and then add about 1/3 of the liquid at a time while mixing with the dough hook at low speed until all liquid, and remaining flour if necessary is added then increase speed to medium. Continue until the dough looks right!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.