1 teaspoon white sugar 1 package active dry yeast 1/2 cup warm water 1/2 cup milk 1/4 cup white sugar 1/4 cup butter 1 teaspoon salt 2 eggs, beaten 4 cups bread flour
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.
Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat.
Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 1/2 cup butter in a small saucepan over medium heat. Stir in 1/2 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. (Optional: sprinkle bottom of pan with 1/2 cup pecans) Set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, (1/2 cup pecans,) and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch of long border uncovered; sprinkle with brown sugar cinnamon mixture.
Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan - arrange 3 by 5. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
