1 pkg. dry yeast
2 tbsp. sugar
1/4 c. warm water (105~ to 115~)
1 tbsp. salt
1/4 c. sugar
2 c. hot water
1/3 c. lard
1 egg, lightly beaten
6 c. all-purpose flour, divided

Dissolve yeast and 2 tablespoons sugar in 1/4 cup warm water and let stand for 5 minutes. Dissolve salt and 1/4 cup sugar in 2 cups hot water. Add lard and beat until smooth. Add egg, 2 cups flour and yeast mixture to lard mixture and beat until smooth. Add 2 more cups flour and beat again. Add remaining 2 cups flour, working dough until all flour is moistened. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in refrigerator overnight.

In a large saucepan, melt butter. Add brown sugar and half-and-half; bring sauce to simmer. Pour sauce into two 9-inch by 12-inch pans and sprinkle with the pecans. Remove dough from refrigerator and divide into 2 parts. On a lightly floured surface roll each part into a long rectangle about 12-inches by 18-inches. Spread with melted butter. Mix sugar with cinnamon and sprinkle over dough. Roll up dough from the long side like a jellyroll. Slice into 1-inch slices. Place on end in prepared pans, cover, and let rise until doubled in bulk, about 1 hour.

Bake at 375°F for 20 to 25 minutes or until golden brown. Remove from oven and immediately invert onto a cookie sheet. Cool.

Makes 24 rolls.

Sauce:

3/4 c. butter
1 1/2 c. packed light brown sugar
3 tbsp. half-and-half cream
1 1/2 c. chopped pecans

Filling:

1/2 c. butter, melted
1/2 c. sugar
1/4 c. ground cinnamon