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1
Make Honey Topping: stir together all the ingredients until smooth; set aside.
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2
Make rolls: combine the first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
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3
Using a stand mixer with paddle attachment, beat butter at medium speed until creamy.
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4
Gradually add 1/2 cup sugar and salt, beating at medium speed until light and fluffy.
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5
Add in eggs, milk, and lemon juice, beating until blended; stir in yeast mixture.
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6
Combine 4 1/2 cups bread flour and nutmeg; gradually add to butter mixture, beating at low speed 2 minutes or until well blended.
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7
Turn dough out onto a surface floured with about 1/4 cup bread flour; knead for 5 minutes, adding additional flour as needed.
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8
Place dough in a lightly greased large bowl, turning to grease top of dough.
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9
Cover and let rise in a warm place (85), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
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10
Punch dough down; turn out onto a lightly floured surface; divide dough into half.
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11
Divide1 dough half into 12 equal pieces, and shape each piece, rolling between hands into a 7-to8-inch long rope.
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12
Wrap each rope into a coil, firmly pinching end to seal.
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13
Place rolls in a lightly greased 10-inch round cake pan; repeat procedure with remaining dough half.
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14
Drizzle Honey Topping evenly over each pan of rolls.
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15
Let rise, covered, in a warm place (same as before), 1 hour or until doubled in size.
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16
Top evenly with pecans.
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17
Bake in a preheated 350 oven for 20-22 minutes or until rolls are lightly browned.
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18
Make Fresh Orange Glaze: beat powdered sugar and butter on medium speed with an electric mixer until blended; add remaining ingredients; beat until smooth.
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19
When rolls are done, cool for 2 minutes in pans; spoon Fresh Orange Glaze evenly over each pan of warm rolls; serve immediately.
