Sprinkle the yeast over the warm water in a small bowl, and let it dissolve.
Heat the milk and 1/2 cup of the butter together in a small saucepan until
the butter is melted. Pour the milk and butter into a large mixing bowl, and
stir in the sugar, salt and vanilla extract. Let the mixture cool to lukewarm,
and add the yeast. Beat in the eggs. Gradually mix in the flour, adding only
as much as is needed to make a smooth dough.
Turn the dough out onto a floured surface, and knead until it is satiny.
Rinse and dry the bowl, and coat it lightly with oil. Place the dough back in
the bowl, and turn it over so that it is covered with a film of oil. Cover the
bowl with a towel, and set the bowl aside in a warm place until the dough rises
to double its original size, about 1 1/2 hours.
While the dough is rising, butter a 12 x 9-inch baking pan. Prepare the
Knead the risen dough lightly, and roll it out into a rectangle about 10
inches by 12 inches. Melt the final 1/2 cup of butter, and spread it on the
dough. Sprinkle with the cinnamon and brown sugar. Roll up the dough carefully
from one of the rectangle's longer sides. Cut the roll into slices about
1 inch thick. Arrange the slices over the topping in the baking pan. Cover the
pan loosely, and let the dough rise until it is doubled in size again.
Bake the rolls for 30 minutes or until they are golden brown. Run a knife
around the inside edge of the pan and invert the rolls onto a plate or tray.
Serve the rolls immediately, or let them cool and reheat them, covered, the
Topping: Scatter the brown sugar, pecans, and butter bits in the dish, and
drizzle with the corn syrup. Place the pan in the oven, and set the oven to
350 degrees F. Heat the pan for a few minutes, until the butter has melted and
the syrup is runny. Remove the pan from the oven, but leave the oven on. Stir
the mixture if it has melted unevenly. Set the pan aside.