2 c. lukewarm water
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. butter (4 tbsp.)
1 egg, beaten
2 pkgs. dry yeast, dissolved in 1/2 c. lukewarm water (this is part of the 2 cups)
6 to 6 1/2 c. flour

Melt butter and cool. Then stir in water, sugar, salt and beaten egg. Add 6 to 6 1/2 cups flour. Let stand approximately 10 minutes to rest. Knead until smooth, and shape into a ball. Grease bowl well and place dough into it, then grease top of the dough. Store in refrigerator not more than one week. Shape into rolls as needed and let rise overnight. Cut off a piece of dough and roll out as a pie dough. Put on some butter, sugar and cinnamon. Roll into a roll and cut into slices. Place onto a Crisco greased pan for cinnamon rolls or onto an butter greased pan for Pecan Rolls

PECAN ROLLS:

1 1/2 c. brown sugar
1/2 c. white Karo syrup
1/4 c. water

Bring to a boil and cool. Pour into bottom of pan with pecans on top. Place rolls on top of this mixture and bake.