Yield: 15 slices
Measure | Ingredient |
---|---|
½ cup | Starter |
1 pack | Yeast |
¼ cup | Warm water |
½ cup | Milk |
½ cup | Butter |
½ cup | Brown sugar |
1 tablespoon | Orange peel; grated |
¼ cup | Honey |
¼ cup | Butter; melted |
¼ cup | Honey |
½ teaspoon | Salt |
3¼ cup | Flour; approx. |
½ cup | Flour |
½ cup | Pecans |
1 teaspoon | Orange extract |
FILLING
Soften yeast in water; stir in milk, batter, butter, honey, and salt.
Gradually mix in 3 c of the flour; dough will be sticky. Turn dough into a greased bowl, turn over to grease top; cover, and let rise in a warm place until double in bulk, about 1½ hours.
Turn dough out onto a lightly floured board and knead until smooth, about 5 min.; add flour if necessary to prevent dough from sticking.
Roll dough out into a 12x15 inch rectangle; spread orange-nut filling evenly over dough. Starting with the long side, roll up jelly-roll fashion. Cut across roll into 15 slices about 1 inch each and arrange, cut-side-up in a well greased 9 by 13 inch baking pan.
Cover and let rise until almost double, about 45 minutes.
Bake in a 350^ oven for 35 minutes or until browned on top. Transfer rolls to a serving board; quickly scrape out any syrup in pan and spread it over rolls. Serve them warm or reheated in a 350^ oven, lightly covered with foil, for about 20 minutes. Makes 15 rolls.
Source: Sourdough Jack's Cookery by "Sourdough" Jack Mabee.
Note: I would like to try this with cinnamon instead of the orange flavoring.