Mix and let stand until dissolved:

2 pkgs. yeast
2 c. warm water
1 tbsp. sugar

1/2 c. sugar
2 tbsp. salt
1 egg
1/4 c. butter, melted
6 to 7 c. flour (dough should not be sticky)

Store in the refrigerator two or three days. Roll out on a floured board, using half the dough each time. Spread with butter and cinnamon; roll up like a jelly roll and cut each roll in twelve slices (about 1 inch thick). Prepare two 9 x 12 x 2 inch baking pans with sticky part:

2 c. brown sugar
1 c. butter
4 tbsp. corn syrup

Melt in a saucepan and pour half in each of the two baking pans. Add currants to one and pecans to the other. Place the slices of dough on top and let rise covered in a warm place 1 1/2 to 2 hours. Bake at 375 degrees for 20 minutes. Cover two cookie sheets with wax paper; turn the pans of rolls upside down on the waxed paper. (Otherwise you might have a hard time getting them out after they cool.) These are best while still warm but are easily reheated later.