Step-by-Step Instructions

• Warm the Milk and Butter: Pour 1 cup of milk and ¼ cup of unsalted butter into a small saucepan. Heat over medium-low until the butter has melted and the mixture is warm, about 3-5 minutes.
• Combine Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour, ¼ cup of granulated sugar, 1 teaspoon of salt, and 1 teaspoon of active dry yeast.
• Make the Dough: Pour the warm milk and butter mixture into the dry ingredients, then crack in 2 large eggs. Mix until a soft, slightly sticky dough forms, about 3-4 minutes.
• Knead the Dough: Transfer the dough to a floured surface and knead for about 5-10 minutes until it becomes smooth and elastic.
• Let the Dough Rise: Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and allow to rise until it doubles in size, about 1 hour.
• Prepare the Caramel: Melt ½ cup of unsalted butter in a saucepan over medium heat. Stir in 1 cup of packed brown sugar and ¼ cup of milk, and let it bubble gently for about 5 minutes.
• Assemble the Caramel Mixture: Pour the caramel into a greased baking dish and sprinkle ½ cup of chopped pecans on top.
• Roll Out the Dough: Turn the dough onto a floured surface, roll it into a large rectangle, and spread the prepared caramel mixture evenly over it.
• Shape the Rolls: Roll the dough tightly into a log, pinch the seams to seal, and cut into 12 equal pieces. Place them cut side up in the baking dish.
• Second Rise: Cover with a towel and allow the cut rolls to rise for an additional 30 minutes in a warm spot.
• Bake the Rolls: Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
• Cool and Serve: Allow the rolls to cool slightly in the dish before serving.