3/4 c. warm water
1 pkg. dry yeast
1/4 c. sugar
1 tsp. salt
2 1/4 c. flour
1 egg
1/4 c. soft butter

TOPPING:

1/3 c. butter
1/2 c. brown sugar
1 tbsp. corn starch
1/2 c. coarsely chopped pecans

Dissolve yeast in water; add sugar, salt and half the flour. Beat with a spoon. Add egg, butter and remainder of flour. (This is a soft, sticky dough.) Set aside and prepared topping.

Melt the butter in a 9-inch square or round pan. Stir in brown sugar, corn starch and pecans. Cool. Drop dough from a spoon in mounds on the pecan mixture in pan. Refrigerate overnight, covered with wax paper or at least 8 hours. Bake at 375 degrees for about 35 minutes.