Add 2 c milk, ¼ c sugar, 1 tsp salt, 1 egg and yeast to butter. Mix well. Beat in 4 c all-purpose flour. Add 1-2 c more flour until sticky ball is formed.
Put in greased bowl and let rise 1½ hours, til doubled, OR cover the bowl with plastic and refrigerate until the following morning, then remove and make topping. Make a topping of 1 c pecans, whole, ½ cup each of white and brown sugar and 2 T cinnamon. Melt ½ stick butter in a small bowl.
Tear off fist-sized (portion) pieces of dough, dip in butter then in sugar mixture. Put balls close together in a greased 9x13” pan (or may use a tube pan).
Allow to rise ½ hour.
Bake at 350 degrees for 45 minutes to 1 hour.
Pour 1 pkg dry yeast over ¼ c warm water. Let sit until yeast bubbles. Melt 1 stick sweet butter in large glass bowl in microwave.