Turn out the dough onto a lightly floured surface. Divide into 32 evenly-sized pieces. Working a few at a time, roll each piece of dough into a 12-inch rope on an unfloured surface. Before shaping, lightly dust ropes with flour, and then, with floured hands, turn each one a pumpkin.
Create a small loop in the rope with a long tail on one side and a short tail on the other.
Wrap the long tail around the edge of the loop 2-to-3 times.
Hold the remaining end of the long tail on the bottom-side of the loop with a finger to keep it from unraveling as you continue to work.
Wrap the other tail around the edge of the loop, tucking it through the center of the loop.
Pinch both of the ends together where they meet on the bottom side of the loop.
If you're not happy with the look of any of the rolls, simply set them aside for about 10 to 15 minutes and reshape.
Place finished rolls on parchment lined baking sheets. Cover rolls loosely with plastic wrap and let rise for about 10 minutes.
Just before baking, brush rolls with an egg wash for a shiny look or butter for a matte finish.
Insert a sliced pecan into the center of each roll, pressing so the pecan touches the pan.
In an oven preheated to 400° F, bake rolls for 12 to 15 minutes, rotating halfway through baking time. Rolls should be golden brown and gently firm to the touch.
If not serving right away, shorten the baking time by several minutes and finish baking right before eating.