Cream butter; gradually add 1/2 cup flour, beating well. Add 2 eggs, one at a time, beating well after each addition. Place waxed paper on a large wet baking sheet. Spread butter mixture evenly into an 11 - x 7-inch rectangle on the waxed paper, and chill well.
Dissolve yeast and 1 teaspoon sugar in milk in a large bowl; stir well. Let stand 5 minutes or until bubbly. Add 1/2 cup sugar, 1/2 cup melted butter, 3 eggs, salt, and 3 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Cover; chill 30 minutes.
Roll dough into a 16- x 12- inch rectangle. Fit chilled butter mixture over half of dough leaving a margin at the edges; remove waxed paper. Fold dough over butter; pinch edges to seal.
Place folded edge of dough to the right; roll dough to a 16- x 8-inch rectangle. (If butter breaks through dough, flour heavily, and continue rolling.) Fold rectangle into thirds; pinch edges to seal. Wrap dough in waxed paper; chill 1 hour. Repeat rolling, folding, and sealing process; chill 30 minutes. Repeat rolling, folding, and sealing process again; wrap dough in foil, and refrigerate overnight.
Cream 1/4 cup butter; gradually add brown sugar, honey, water, and oil, beating well. Stir in pecans. Sprinkle sugar mixture evenly into two 15- x 10- x 1-inch jellyroll pans.
Roll chilled dough into a 16- x 8-inch rectangle; brush with remaining 1/2 cup butter. Leave a narrow margin on all sides.
Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls into 3/4-inch slices; place slices, cut side down, in prepared jellyroll pans. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375° for 12 minutes or until lightly browned. Invert rolls immediately onto a cookie sheet.