1 recipe Rich Sweet Dough (below)
1 c. butter
2 1/2 c. brown sugar, divided
1 1/2 c. chopped pecans, divided

Prepare dough. Before time to shape, melt butter; stir in 1 1/2 cups brown sugar and 1 cup chopped pecans; heat until well blended. Spoon into greased muffin pans. Combine remaining 1 cup brown sugar and 1/2 cup chopped pecans. Divide dough in half. Roll out each half to a 12-inch square. Sprinkle each half with the brown sugar-pecan mixture. Roll up lengthwise as for a jelly roll. Cut into 1-inch slices and place in prepared pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350 degrees about 25 minutes. Yield: 2 dozen rolls.

RICH SWEET DOUGH:

1 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. butter
1/4 c. warm water
1 pkg. dry yeast (optional: 2 cakes yeast)
1 egg
4 c. all-purpose flour

Scald milk; stir in sugar, salt, and butter; cool to lukewarm. Put warm water in large warm bowl; sprinkle in yeast, stirring until dissolved. Stir in lukewarm milk mixture, egg, and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days.