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1
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in
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2
a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until a coarse meal.
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3
Combine milk, egg yolk and yeast mixture; add to flour mixture.
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4
Chill 2 hours.
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5
Turn dough onto a floured surface; knead 1 to 2 minutes.
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6
Cover and let rest 10 minutes.
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7
Roll dough into an 18 x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter.
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8
Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough.
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9
Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends).
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10
Place roll, seam side down, and cut into 18 (1-inch) slices.
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11
Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper.
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12
Roll each slice out to 1/8-inch thickness, turning over once.
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13
Carefully transfer slices to an ungreased baking sheet.
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14
Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 400u00b0 for 10 minutes or until lightly browned.
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15
Cool on wire racks.
