5 1/2 to 6 1/2 c. flour
2 pkg. yeast
1 3/4 c. milk
1/2 c. water
2 tbsp. sugar
1 tbsp. salt
3 tbsp. shortening
1 c. brown sugar
1/2 c. butter, melted
2 tbsp. corn syrup
1 c. pecans
4 tbsp. butter, softened
1/2 c. granulated sugar
1 tsp. cinnamon

In large mixer bowl, combine 2 1/2 cups flour and yeast. In sauce pan, heat together milk, water, 2 tablespoon sugar, salt, shortening just until warm. Add to dry ingredients. Beat with mixer at low speed for 1/2 minutes. Beat for 3 minutes at high speed. By hand stir in enough of remaining flour to make soft dough. Knead 8 to 10 minutes. Cover and let rest 20 minutes. Punch down. In sauce pan, combine brown sugar, melted butter and corn syrup. Cook and stir until blended.

Distribute evenly in bottom of 3 x 9 inch round cake pans. Add pecans. Divide dough in half. Roll out to 10 x 6 inch rectangle. Spread with softened butter; sprinkle 1/2 cup sugar and cinnamon on dough. Roll up and slice into 1 inch slices. Place in cake pans. Cover; refrigerate 2 to 24 hours. Remove from refrigerator and let stand 20 minutes. Bake at 425 degrees for 20 to 25 minutes.