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1
Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
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2
In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
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3
Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
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4
Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
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5
Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
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6
Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
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7
Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
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8
Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
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9
Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.
