4 to 4 1/2 c. all purpose flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg at room temperature

GLAZE:

1/2 c. butter
2/3 c. firmly packed light brown sugar
2 tsp. light corn syrup
1 1/2 c. chopped pecans

FILLING:

1/2 c. firmly packed brown sugar
2 tsp. cinnamon
3 tbsp. butter, melted

Dough: In large bowl mix thoroughly 2 cups flour, sugar, salt and undissolved yeast. In small saucepan combine milk, water and butter. Heat over low heat until very warm. Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a stiff batter. Cover bowl tightly; refrigerate at least 2 hours or up to 3 days.

Glaze: In saucepan melt butter over medium high heat. Add brown sugar and corn syrup; bring to a full boil. Stir in pecans, then spoon evenly into 36 greased muffin pans.

Filling: Combine brown sugar and cinnamon. Divide dough in half; refrigerate one piece. On lightly floured surface roll other half into an 18 x 8 inch rectangle; brush with melted butter. Sprinkle with half the filling. Starting at long end roll up jelly roll fashion. Pinch seam to seal.

Cut crosswise into 18 (1 inch) pieces. Place cut side down in muffin pans. Cover and let rise in warm draft free place until doubled, about 1 hour. Repeat with remaining dough.