1 (1 lb.) loaf frozen bread dough
1/2 c. butter, melted
1/4 c. brown sugar
1/2 c. pecan halves

FILLING:

2/3 c. chopped pecans
1/2 c. brown sugar
2 tbsp. flour

Let frozen bread dough thaw until pliable, at room temperature 2 1/2 to 4 hours, overnight in refrigerator or in microwave oven 6 minutes on lowest power.

Place 4 tablespoons melted butter in bottom of well greased 13 x 9 inch cake pan. Sprinkle 1/4 cup brown sugar and 1/2 cup pecan halves over butter.

On lightly floured board, roll dough to 10 x 14 inch rectangle. Brush with 2 tablespoons melted butter. Combine chopped pecans, 1/2 cup brown sugar and flour. Sprinkle evenly over dough.

Beginning with 10 inch side, roll dough tightly in jelly roll fashion. Pinch dough along edge to seal. Slice in 12 pieces.

Place slices, cut side down, in pan. Brush dough with remaining 2 tablespoons butter. Let rise until rolls have doubled in size, 2 to 3 hours. Bake in 350 degree oven 25 minutes or until golden. Carefully turn out of pan immediately. Makes 12 rolls.