4 1/2 - 5 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
1/2 tsp. salt
3 eggs
3/4 c. packed brown sugar
1/4 c. all-purpose flour
1 tbsp. ground cinnamon
1/2 c. butter
1/2 c. light raisins
1/2 c. chopped pecans
1 tbsp. half and half or cream
1 c. brown sugar
1/2 c. butter
2 tbsp. light corn syrup
Pecan halves

In a large mixer bowl, combine 2 1/4 cups flour and the yeast. In a small saucepan, heat the milk, 1/3 cup butter and salt just until warm (120 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

For filling: Combine brown sugar, the 1/4 cup of flour, and cinnamon. Cut in remaining butter until crumbly; set aside. Prepare a 13x9 inch pan; grease well. Combine a cup of brown sugar, 1/2 cup butter and 2 tablespoons corn syrup in a pan. Heat, stirring until butter is melted and sugar dissolved. Pour into the bottom of the pan; spread evenly, then cover with pecans halves; set aside.

Punch down dough. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle the filling over the dough; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into 8 1/2 inch pieces. Arrange in prepared pan on top of sticky sauce. Cover rolls loosely with clear plastic wrap; leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand for 30 minutes at room temperature. (Or, for immediate baking, don't chill dough. Instead cover loosely; let dough rise in a warm place until nearly double, about 45 minutes.)

Break any surface bubbles with a greased toothpick. Brush dough with half and half. Bake in a 375 degree oven for 25 to 30 minutes or until light brown. If necessary, to prevent over browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half and half. Cool for 1 minute. Carefully invert rolls onto plates. Serve warm.