|Dry yeast||15 Gram|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.
Combine flour, 1 1/2 tablespoons sugar, and salt in a large mixing bowl.
Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal.
Combine milk, egg yolk, and yeast mixture; add to flour mixture, mixing well.
Chill dough 2 hours.
Turn dough out onto a floured surface; knead 1 to 2 minutes.
Cover and let rest 10 minutes.
Roll dough into an 18- x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter.
Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough.
Roll up jellyroll fashion, starting at long side; pinch long edge (do not seal ends).
Place roll seam side down, and cut into eighteen 1-inch slices.
Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper.
Roll each slice out to 1/8 -inch thickness, turning over once.
Carefully transfer slices to an increased baking sheet.
Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans.
Bake at 400Â° for 10 minutes or until lightly browned.
Cool on wire racks.