BASIC SWEET DOUGH:

4 to 4 1/3 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1/2 tsp. salt
2 eggs

1 recipe Basic Sweet Dough
1/3 c. butter
2/3 c. packed brown sugar
2 tbsp. light corn syrup
24 pecan halves or 2/3 c. chopped pecans
3 tbsp. butter, melted
1/2 c. sugar
1 tsp. ground cinnamon

BASIC SWEET DOUGH: In large mixing bowl, combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan, heat and stir milk, sugar, butter and salt just until warm, 120 to 130 degrees, and butter almost melts. Add to flour mixture. Then add eggs.

Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total. Shape into a ball, place in a greased bowl, turn once. Cover and let rise in a warm place until double, about 1 hour.

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape and bake dough as directed in the recipe.

Prepare Basic Sweet Dough as directed. While the dough is resting, in a small saucepan, melt the 1/3 cup butter. Stir in the brown sugar and corn syrup. Cook and stir just until blended. Divide syrup mixture evenly among 24 well-greased muffin cups or two 9 x 1 1/2 inch round baking pans.

Place 1 pecan half in the bottom of each muffin cup, or sprinkle chopped pecans evenly in the bottom of each baking pan. On a lightly floured surface, roll each half of the dough into an 8x12 inch rectangle. Brush dough with the 3 tablespoons melted butter.

In a small mixing bowl, stir together sugar and cinnamon. Sprinkle the sugar-cinnamon mixture on top of the dough. Roll up each rectangle jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 pieces.

Place pieces, cut side down in the prepared muffin cups or round baking pans. Cover, let rise until nearly double, about 30 minutes. Or, cover with oiled waxed paper, then with plastic wrap. Chill in the refrigerator 2 to 24 hours.

If chilled, let stand covered for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a 375 degree oven for 20 to 25 minutes or until done. Invert rolls onto wire racks or serving platter. Serve warm.

Makes 20 to 24.