• In a small bowl, proof yeast in the water. Warm sour cream, vegetable oil, and sugar in a sauce pan over medium heat – do not boil. Remove from heat and cool to lukewarm. Stir in soda and salt.
• Pour into large bowl and add yeast and eggs, stirring until smooth.
• Add flour, about 1 cup at a time. Turn out onto lightly floured board and knead for about 3 minutes. Dough will be quite sticky, but avoid the temptation to add too much more flour, just a tablespoon or two to keep the dough manageable. Allow dough to rest for about 10 minutes (it will firm up nicely during this time.)
• In a small bowl, prepare filling by combining brown sugar, granulated sugar, flour, cinnamon, and butter; blend together with a pastry mixer or two knives until the mixture resembles coarse crumbs.
• Stir in the ½ cup of pecans.

Prepare Caramel Sauce as directed.

• Roll dough out into a 18” x 16” rectangle. Sprinkle with filling. Roll up from long side, jelly roll style, and pinch to seal the edge (brush the edge with a little water if necessary to make it stick.)
• Pour caramel sauce into the bottom of a lightly greased 9” x 13” x 2” pan, and sprinkle with the remaining ¾ cup of nuts.
• Cut dough crosswise into 12 rolls and place, cut side down, into prepared pan. Cover and let rise for 45 to 60 minutes, or until nearly doubled.
• Place pan on a jelly roll pan to catch drips, and bake in a preheated 375° oven for 30 to 35 minutes. Invert onto serving plate while still warm.

Nutty Goodness Caramel Sauce

• Combine ½ cup (1 stick) butter, 1 cup brown sugar, and ¼ cup corn syrup in a small saucepan, and cook over medium heat just until sugar is dissolved. Remove from heat and cool slightly.