Cream 12tb butter, 3-1/2oz sugar, 1tsp vanilla and 1/8tsp salt. Beat in flour in 3 additions. Fold in 6-7.
Roll 1tb balls in remaining sugar, place 2in apart and flatten to 1/4in thick. Bake at 350 degrees for 15 minutes.
Meanwhile, Bring 8-9 and remaining salt and butter to a boil. Take off-heat, stir in remaining vanilla, transfer to a bowl and cool for 20 minutes. Whisk in powdered sugar. Spread 1tsp frosting on each cookie and top with pecans.
Mix 1-3. Separately, whisk 4-5, 2tb butter and 1 cup milk until sugar dissolves. Stream into dry ingredients with mixer running. Knead dough until smooth and elastic, cover and rise 1.5-2 hours at room temperature or 8-16 hours in the fridge.
Rest at room temperature for 1 hour if refrigerated. Shape into a 8in rectangle and cut into 64 squares. Roll squares into balls, roll in remaining butter, roll in 8-9 and place in a 12 cup Bundt pan. Cover and rise for 1.5-2 hours or until risen to 1-2in below edge of pan.
Bake at 350 degrees for 30-35 minutes. Cool in pan for 5 minutes and invert immediately. Cool for 10 minutes. Mix remaining milk with powdered sugar, drizzle over bread and serve.