These orange-flavored yeast rolls that are filled with cinnamon and pecans and topped with a citrus glaze are the perfect way to start the day.
- 2 envelopes dry yeast
- 1 cup warm water
- 3 tablespoons sugar
- 2 tablespoons shortening
- 1 egg
- 3/4 teaspoon salt
- 3 cups to 3 1/2 cups all-purpose flour
- 1/4 cup butter, softened
- 1/4 teaspoon cinnamon
- handful of chopped pecans
- 2 tablespoons sugar
- 2 tablespoons grated orange peel
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 tablespoon orange juice
- I make these rolls with a stand up electric mixture, but if you don’t have one you can prepare the dough the old fashioned way by hand kneading it. In the bowl of an electric mixer, stir the yeast into 1 cup of warm water. The water should be fairly warm to the touch, but not hot. Let the yeast and water stand for about 5 minutes. Add the 3 tablespoons of sugar, shortening, egg, salt and about 1 1/2 cups of the flour.
- Mix with a dough hook at a low speed for 2 to 3 minutes. This can be done with a wooden spoon if you are not using the electric mixer. Add the remaining flour 1/2 cup at a time, while continuing to beat at a low speed until the dough clings to the hook or, again, if you are not using an electric mixture just work in by hand. Knead the dough in the bowl 3 to 5 minutes longer.
- Transfer the dough to a greased bowl, turning to get all the sides coated. Cover the bowl with a clean towel and let rise until double, about 1 hour. To help with the rising, put the bowl somewhere warm, such as on top of the refrigerator or hot water heater.
- While the dough is rising you can make the filling. In a small bowl, combine the 1/4 cup soft butter, 2 tablespoons of sugar, cinnamon and orange zest.
- Once the dough has risen, punch it down with your fist while it is still in the bowl and then turn it out onto a well-floured breadboard or counter top. Knead it very lightly and then use a floured rolling pin or side of a tall glass to roll it into a 14 x 9 inch rectangle.
- Spread the butter filling over the dough, leaving about a 1/2 margin on each side. Sprinkle with about a handful of chopped pecans. Now, starting with the long side, roll the dough up jelly roll style, pinching along the edge to seal. Slice the dough into 1/2 inch rolls and place them about a 1/2 inch apart on a greased pan.
- Cover with a clean towel and let rise for another 45 minutes.
- Place the rolls in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes or until golden brown.
- To make the glaze, combine the 1/4 cup softened butter, sour cream, sugar and orange juice in a sauce pan. Cook over a medium heat, stirring constantly, until the sugar dissolves. Pour the glaze evenly over the warm rolls while they are still in the pan.
- Allow the glaze to set and the rolls to cool before removing them from the pan.