Step-by-Step Instructions

• In a small bowl, combine 1 cup of warm milk, ¼ cup of granulated sugar, and 1 teaspoon of active dry yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy and bubbly.
• In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Add the melted ¼ cup of unsalted butter and the two large eggs to the frothy yeast mixture, then pour it all into the flour mixture. Mix until a soft, cohesive dough forms, which should take about 2-3 minutes.
• Turn your dough onto a lightly floured surface and knead for about 5-7 minutes. Place the dough in a lightly greased bowl and cover it with a kitchen towel.
• Let the covered dough rise in a warm place for about 1 hour, or until it has doubled in size.
• Once risen, punch down the dough gently to release air bubbles. On a floured surface, roll the dough out into a large rectangle, roughly 12x18 inches.
• Spread ½ cup of melted butter evenly over the rectangle of dough. Then, sprinkle 1 cup of brown sugar and ½ cup of chopped pecans on top.
• Starting from one edge, carefully roll the dough tight into a log, sealing the edges as you go. Slice the log into 12 equal pieces.
• Arrange the sliced rolls in a greased baking dish, leaving a little space between each roll. Cover the dish and let them rise again for about 30 minutes.
• While the rolls are resting, preheat your oven to 350°F (175°C).
• Bake the rolls for 25-30 minutes until they are golden brown.
• After baking, allow the rolls to cool slightly in the pan for about 10 minutes, then drizzle with any remaining caramel and sprinkle with an additional ¼ cup of chopped pecans.