3 env. yeast
1/2 c. milk
6 c. all-purpose flour
1 tsp. salt
3 c. plus 3 tbsp. sugar, divided
1 c. butter
3 eggs
1 c. sour cream
2 lbs. ground pecans

Dissolve yeast in warm milk. Combine flour, salt, 3 tablespoons sugar, butter, eggs and sour cream. Mix by hand - add yeast mixture. Blend very well. Divide into 6 parts and roll out each as a jelly roll. Combine remaining sugar and nuts and spread generously over dough. Roll up. Place in greased pan. Allow to rise for 1 hour or until doubled in bulk. Bake at 350 degrees for 35 to 40 minutes.