Sticky Buns

1 pkg dry yeast
1/4 c warm water
1/4 c lukewarm milk
1/4 c sugar
1 tsp salt
1 egg
1/4 c butter (softened)
2 1/4-2 1/2 c All purpose flour (or bread flour)

2 Tbs butter softened)
2 Tbs sugar
1 tsp cinnamon
1/4 c chopped pecans

2 Tbs butter
1/4 c brown sugar
1/4 c dark corn syrup
Additional chopped pecans

Dough:
Dissolve yeast in water.
Stir in milk, salt, sugar, egg, first portion of butter, and 1 1/4 c flour. Beat until smooth.
Mix in enough remaining flour to make dough easy to handle. Knead until smooth and elastic (about 5 minutes).
Place in greased bowl, turn to coat dough with oil, cover and let rise in warm place until doubled in size (about 1 1/2 hours).
After dough has doubled, punch down, roll to about 9x13”.
Mix together filling: 2 Tbs butter, 2 Tbs sugar, 1 tsp cinnamon, and 1/4 c pecans.
Spread filling over top of dough. Roll dough from long side, pinch edge to seal well.
Grease 9x13 pan well.
Melt together 2 Tbs butter, brown sugar, and corn syrup. Pour in bottom of pan. Sprinkle with additional pecans.
Cut dough into about 15 slices. Place in pan, slightly apart. Let rise again until double.
Bake at 350 for approximately 25 minutes.
Immediately turn pan upside down onto large tray or cookie sheet. Let pan set upside down for a minute or two before you remove it from the rolls to allow all of the syrup to run out.