2/3 c. milk
1 3/4 c. sugar
1 tsp. salt
1/2 c. butter, cut into pieces
2 pkg. active dry yeast
1/2 c. warm water (about 110 degrees)
5 1/2 to 6 c. all-purpose flour
2 eggs
1/4 c. butter, melted and cooled
1 tbsp. ground cinnamon
1 c. coarsely chopped pecans
Water
Brown sugar-nut syrup (see below)

In a small pan, combine milk, 3/4 cup of the sugar, salt, and the 1/2 cup butter. Heat, stirring, to about 110 degrees (butter need not melt completely).

In a large bowl, dissolve yeast in water. Blend in milk mixture. Gradually mix in 3 cups of the flour, then beat for 5 minutes. Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.

Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled, about 2 hours.

Punch dough down. Knead briefly on a lightly floured board to release air; let rest for 10 minutes. Then roll and stretch dough into an 18x24 inch rectangle. Brush evenly with the 1/4 cup of melted butter.

Combine the remaining 1 cup sugar with cinnamon; sprinkle evenly over butter, then sprinkle with pecans. Starting with a narrow side, roll up jelly roll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 6 equal parts.

Prepare brown sugar-nut syrup, pour into pan, and arrange slices, cut side up, in pan. Cover; let rise in a warm place until almost doubled, about 1 1/2 hours.

Beat reserved egg white with 1 teaspoon water, and brush on surfaces of rolls. Bake, uncovered, in a preheated 350 degree oven (325 degrees for a glass pan) for 30 to 35 minutes or until well browned. Immediately invert onto a serving tray. Rolls will be VERY HOT; let cool slightly before serving. Makes 6 large rolls, about 12 servings.

BROWN SUGAR-NUT SYRUP:

Boil together 1/4 cup butter, 2 tablespoons water and 1 cup firmly packed dark brown sugar for 1 minute. Immediately pour into a 9x13 inch baking pan; tilt pan so syrup forms an even layer. Arrange 1 cup pecan halves, flat side up, on syrup.