In a mixing bowl, combine 2 cups all -purpose flour and 1 pkg. active dry yeast. Heat 1 cup milk,1/3 cup butter, and 1 teaspoon salt just till warm(115-120); stir continuously.
Add to flour mixture; add 2 eggs. Beat at low speed on your mixer for 1/2 min.
Beat 3 min at high speed. Stir in as much of 2 -2 1/2 cups flour as you can mix with a spoon. On a floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8min total). Shape the dough into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hr). Punch down; divide in half. Cover; let rest 10 min. Shape and bake as instructed below.
Roll one half into a 12 x8 rectangle. Melt 3 tablespoons butter and brush half on dough. Combine 1/2 cup granulated sugar and 1 tablespoon cinnamon; sprinkle half of sugar mixture over dough. Roll up jelly style, beginning from the longest side. Seal seams.
Cut into 12 pieces, using dental floss; wrap around the roll, cross over keeping the strings close together, and pull in opposite directions.
Repeat with remaining dough. in a small pan combine 2/3 cup packed brown sugar, 1/4 cup butter and 2 tablespoons of light corn syrup; cook and stir till blended. Divide between two 9 x 2 1/2 round baking pans. Sprinkle each pan with 1/4 cup chopped pecans. place rolls in the prepared pans. Cover; let rise till nearly double (about 30 min.). Bake at 375* for 20 -25 min. Invert onto a serving plate. (Makes 24 rolls)
This recipe comes from the Better Homes and Garden cook book.