In a large bowl, using a stand or handheld mixer, combine 1 ½ cups flour, sugar, yeast, and salt. Set aside.

In a small saucepan, combine milk, water, and butter. Heat gradually until butter melts and the mixture is warm.

Slowly add the milk mixture to the flour mixture. Beat until smooth.

Add the egg and enough flour to make a thick batter, about 3 cups. Beat until smooth.

Prepare your work surface with flour and place the batter on top. Knead in the remaining flour until an elastic dough forms.

Place the dough inside a well-greased bowl and brush melted butter over the top. Cover with a clean, damp towel and let rise until it has almost doubled in size, about 1 hour.

Punch the dough in the center at about the 40-minute mark.

In a medium-sized bowl, combine brown sugar, corn syrup, and butter. Blend until smooth.

Grease a 13x9 inch pan and an additional pan if needed. Pour the caramel topping in the prepared pan, covering the bottom.

Sprinkle with pecans as desired.

Punch the center of the dough again and divide it into 3 even pieces. Roll out each piece to about 20 x 10 inches.

For filling, brush each rectangle with approximately 2 tablespoons melted butter and sprinkle with 3 tablespoons of brown sugar, or combine brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle it over the butter.

Roll up the dough tightly from the longer side into a jelly roll shape. Pinch the ends together and cut into 1-inch slices.

Place the slices in the prepared pan. Cover with a clean, damp towel for another 45-60 minutes to allow the dough to rise again.

Preheat your oven to 350 degrees.

Bake for 20-25 minutes or until golden brown.

Allow to cool in the pan for at least 5 minutes, then flip upside down onto parchment paper until cool enough to handle.