Step-by-Step Instructions

• In a small saucepan, gently heat 1 cup of milk and ¼ cup of butter over low heat until warm but not boiling, about 5 minutes.
• In a large mixing bowl, sprinkle 1 teaspoon of active dry yeast into the warm milk and butter mixture. Let it sit undisturbed for about 5 minutes until frothy.
• Add 2 large eggs, ¼ cup of granulated sugar, 1 teaspoon of salt, and 2 cups of all-purpose flour to the yeast mixture. Stir until well combined.
• Gradually incorporate the remaining 2 cups of flour until a soft dough forms. Knead the dough for about 5 minutes until smooth and elastic.
• Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm space until doubled in size, about 1 hour.
• Preheat the oven to 350°F (175°C).
• Mix 1 cup of brown sugar with ½ cup of melted butter until smooth to prepare the caramel.
• On a floured surface, roll the risen dough into a rectangle, about ¼ inch thick.
• Spread the caramel mixture evenly across the rolled-out dough and sprinkle with granulated sugar and pecans if desired.
• Starting from one end, roll the dough tightly into a log and slice into 12 equal pieces.
• Place the cut rolls into a greased baking dish, cover lightly, and let them rise for another 30 to 45 minutes.
• Bake the rolls for 25 to 30 minutes, or until golden brown on top.
• Allow the rolls to cool in the dish for a few minutes before serving.