Dough:

1 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. butter
1/4 c. water
1 pkg. yeast
1 egg
4 c. flour

Topping:

1 c. butter
1 1/2 c. brown sugar
1 c. chopped pecans

Dough: Scald milk and stir in sugar, salt and butter. Cool to lukewarm. Measure 1/4 cup warm water (105°F to 115°F) into large warm bowl. Sprinkle in yeast and stir until dissolved. Stir in lukewarm milk mixture, egg and 2 cups flour; beat until smooth. Add 2 cups flour to make a stiff batter. Cover tightly with waxed paper or foil. Refrigerate dough 2 hours to 3 days. Topping: Melt butter. Stir in 1 1/2 cups brown sugar and 1 cup chopped pecans. Spoon into 24 greased muffin pans. Combine 1 cup brown sugar and 1/2 cup chopped pecans. Divide dough in 1/2. Roll out each 1/2 out into 12-inch square. Sprinkle with 1/2 brown sugar/pecan mixture. Roll up lengthwise as for a jelly roll. Cut into 1-inch slices and place in prepared pans. Cover and let rise in warm place, free from draft about 2 hours. Bake at 350°F about 25 minutes. Watch closely, usually takes about 15 minutes. Dump upside down on waxed paper.