Dough
4 to 4 ½ cups flour
½ cup sugar
1 ½ teaspoons salt
2 packages active dry yeast
¾ cup milk
½ cup water
½ cup butter or margarine
1 egg at room temperature
Glaze
½ cup butter or margarine
2/3 cup firmly-packed light brown sugar
2 teaspoons light corn syrup
1 ½ cups chopped pecans
Filling
½ cup firmly-packed brown sugar
2 teaspoons cinnamon
3 tablespoons butter or margarine, melted
Directions:
Dough: In large bowl mix thoroughly 2 cups four, sugar, salt and undissolved yeast.
In a small saucepan combine milk, water, butter and heat till 120°. Gradually add to dry ingredients and beat for two minutes. Add egg and one cup flour. Beat for two minutes. Add rest of flour.
Glaze: In saucepan heat the butter, brown sugar, corn syrup and pecans. Spoon into 36 greased muffin cups.
Filling: Divide dough in half. On lightly floured surface roll one-half of dough into an 18×8-inch rectangle. Brush with melted butter. Sprinkle half of the filling. Roll and cut into 18 one-inch pieces. Cover, rise. Bake at 400° fro 8 to 10 minutes. Immediately top with wire rack and turn over.
