-
1
In a large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast, mix well.
-
2
In small saucepan, heat milk and 1/3 cup butter until very warm.
-
3
Add warm liquid and eggs to flour mixture.
-
4
Blend at low speed until moistened; beat 3 minutes at medium speed.
-
5
By hand, stir in remaining 2 to 2 1/2 cups of flour for form a stiff dough.
-
6
Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.
-
7
Let rise in a warm place until light and doubled in size (about 30-50 minutes).
-
8
In small bowl, blend powdered sugar and 1/3 cup margarine to smooth.
-
9
Stir in pecans, set aside.
-
10
Grease 2 large cookie sheets.
-
11
Stir down dough to remove all air bubbles.
-
12
On a floured surface, roll dough to 22x12 inch rectangle.
-
13
Spread filling mixture lenghtwise over half the dough.
-
14
Fold dough over filling.
-
15
Cut crosswise into 1 inch strips, twist each strip 4 to 5 times.
-
16
To shape rolls, hold folded end of strip down on greased cookie sheet to form center and coil strip around it.
-
17
Tuck loose end under.
-
18
Repeat with remaining twisted strips.
-
19
Cover, let rise in warm place until light and doubled in size, 30-45 minutes.
-
20
Heat oven to 375.
-
21
Uncover dough
-
22
Bake 9-12 minutes or until light and golden brown.
-
23
Brush tops of rolls with glaze.
-
24
Bake an additional 3-5 minutes or until golden brown.
-
25
Immediately remove from cookie sheets and cool on wire rack, serve warm.
