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1
Stir 1/2 cup lukewarm water and yeast in large bowl to blend.
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2
Whisk in lukewarm milk, melted butter, sugar and salt, then eggs.
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3
Add enough flour, 1/2 cup at a time, to form smooth but very sticky dough, stirring vigorously with wood spoon.
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4
Butter large bowl.
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5
Transfer dough to bowl; turn to coat with butter.
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6
Cover bowl with plastic wrap.
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7
Refrigerate overnight (do not punch down dough).
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8
Mix brown sugar, pecans and cinnamon in 4-cup measuring cup.
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9
Stir in melted butter; set aside.
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10
Butter 15x10x2-inch glass baking dish.
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11
Set aside 2 cups streusel; cover bottom of dish with remaining streusel.
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12
Turn dough out onto generously floured surface, scraping bowl with rubber spatula if dough sticks (do not punch down dough).
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13
Sprinkle dough lightly with flour.
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14
Roll out dough to 14-inch square.
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15
Sprinkle reserved 2 cups streusel over dough, leaving 3/4-inch plain border on all sides.
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16
Roll up jelly-roll style, enclosing streusel completely.
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17
Cut rolled dough crosswise in half, then cut each half crosswise into 7 rounds, each about 1 inch thick.
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18
Place rounds cut side down and evenly spaced atop streusel in dish (rounds will not cover streusel completely).
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19
Cover dish loosely with plastic wrap.
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20
Let dough rise in warm draft-free area until rounds are puffed and almost touching, about 45 minutes.
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21
Meanwhile, position rack in center of oven and preheat to 400F.
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22
Bake buns 10 minutes.
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23
Reduce oven temperature to 375F.
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24
Continue to bake buns until golden brown, about 20 minutes longer.
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25
Immediately place large baking sheet atop dish with buns.
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26
Invert buns onto baking sheet.
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27
Cool at least 30 minutes.
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28
Serve warm or at room temperature.
