For the dough:

• Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.

  2 Tablespoons yeast, 1/3 cup granulated sugar (66 grams), 2 cups whole milk (480 grams)
• Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb. 

  1/3 cup canola oil (72 grams), 2 teaspoons salt, 5-6 cups all-purpose flour (about 620 grams)
• Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
• Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place the dough ball with the smooth side up and cover it with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.
• Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.

  1 cup brown sugar (220 grams), 1/3 cup unsalted butter, 3 Tablespoons white corn syrup, pecans
• Add filling. Transfer the dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough. Repeat with remaining ingredients.

  6 Tablespoons unsalted butter, 2/3 cup brown sugar (145 grams), 2 Tablespoons cinnamon
• Cut dough. Gently roll the dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.

  Repeat with the other 1/2 of the dough.
• Let the dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.
• Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.
• Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.

  After 5 minutes, flip the pans over onto cooling racks. Remove rolls and let cool.