Caramel Pecan of Cinnamon Rolls

(This recipe is courtesy of Angela Johnson)

Dissolve:
2 pkg. yeast
1 T sugar
2/3 cup warm water

Add:
4 cups warm milk
4 cups flour

Beat thoroughly and allow to raise about 1 inch.

In a small bowl mix:
1/2 cup butter or margarine
2 eggs
1 tsp salt
1 cup sugar

Add butter mixture to flour mixture.
Add enough flour to handle (4-5 cups), and let stand
for 15 minutes. Knead, adding flour as needed, but
keep the dough soft. Lead raise until double.

For Caramel Pecan Rolls:
Prepare 4-6 round 9" pans.In each pan mix 1/6 cup
melted margarine or butter, 1/4 cup packed brown
sugar, 1/2 T water. Sprinkle with 1/4 cup chopped pecans.

Divide the dough into three parts. Using one part at
a time, roll into a 12"x15" rectangle. Spread with soft (or
melted) margarine or butter. Sprinkle with 1/2 cup sugar
mixed with 2 tsp. cinnamon. Roll as for cinnamon rolls and
cut about 1 inch wide. Place cut side down in prepared pans
and let rise until light. Bake at 350 F for 20-25 minutes.
Wait only about 1 minute before turning out of pans.

For Cinnamon Rolls:
Don't prepare pans as described for Caramel Pecan Rolls.
After spreading soft butter and sprinkling dough with sugar
and cinnamon, sprinkle raisins if desired. Cut and bake on
greased cookie sheets. Frost with butter cream or cream
cheese icing.