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1
In a large bowl , sprinkle yeast into lukewarm water and add 1 tbsp sugar.
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2
Stir to dissolve.
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3
Mix the melted butter, 1/2 cup sugar, and salt into the scalded milk.
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4
Cool the milk mixture to lukewarm and add to yeast mixture.
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5
Add beaten eggs.
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6
Mix well.
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7
Add one-third of the sifted flour and mix batter until smooth and satiny.
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8
Add remaining flour gradually and switch to hands or dough hook as dough stiffens.
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9
Knead for a few minutes.
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10
Grease the surface and cover the bowl with a damp cloth and let rise in a warm place (about 80F) until doubled in size (about an hour).
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11
Meanwhile, prepare 4 9-inch round pans.
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12
Spread one stick of butter (4 oz.)
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13
into the bottom of each pan.
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14
Sprinkle with brown sugar and pecans.
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15
When dough is ready, punch it down and roll it out onto a lightly floured surface.
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16
Shape it into a large rectangle.
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17
Brush butter onto the dough and sprinkle the brown sugar, pecans, and cinnamon evenly over the butter.
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18
Roll the dough like a carpet and pinch the end onto the roll.
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19
You can use some water to help it stick to itself.
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20
Slice the roll into 1/2 inch to 3/4 inch pieces and set in baking pans.
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21
Cover the pans with a damp cloth and allow to rise a second time until doubled in size (about 45 minutes).
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22
Bake at 375 for 35 minutes or until golden brown and bubbling.
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23
Remove from oven and invert onto serving plate.
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24
Let cool.
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25
Serve that day.
