3/4 c. milk (may use evaporated 1/2 skim milk, 1/2 water heated to 110 degrees)
1/2 c. sugar
1 1/4 tsp. salt
1/2 c. butter
1/3 c. water (105-115 degrees)
2 pkg. dry yeast
3 eggs, room temperature
5 1/2 to 6 1/2 c. bread flour

Dissolve yeast in warm water. Add warm milk, sugar, salt, butter, and eggs. Add 5 cups flour and mix well. Add additional flour to make dough. Knead 5-7 minutes. Let rise until double. Punch down and let dough rest 10 minutes. Roll into two rectangles.

Brush with melted butter. Combine 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle over dough. Roll up and cut up in 1 inch slices.

SAUCE:

2/3 c. brown sugar
1/4 c. butter
2 tbsp. corn syrup
Honey

Stir butter until melts. Blend all ingredients until melted. Pour 1/2 each into 9 x 1.5 inch round pans. Place pecan halves over sauce. Place rolls cut side down. Cover. Let rise until double. Bake at 375 degrees for 18-20 minutes. Cool 1 minute; cool on rack.