Giant Upside-Down Pecan Rolls - cooking recipe

Ingredients

FOR THE ROLLS
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 to 115 degrees F)
1 3/4 cups granulated sugar, divided (3/4 cup & 1 cup)
2/3 cup milk, warm (110 to 115 degrees F)
3/4 cup unsalted butter, softened, divided (1/2 cup & 1/4 cup)
1 teaspoon salt
1 egg
1 egg yolk
5 1/4 cups all-purpose flour, divided (3 cups & 2 1/4 cups)
1 tablespoon ground cinnamon
1 cup pecans, chopped
FOR THE BROWN SUGAR-NUT SYRUP
1 cup dark brown sugar, packed
1/4 cup unsalted butter, cubed
2 tablespoons water
1 cup pecan halves
FOR THE EGG WASH
1 egg white
1 teaspoon water

Preparation

FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
Melt the remaining butter & brush it over the dough.
Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
Grease a 13\"x9\" baking dish.
FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!