Orange Danish Krispies
|Active dry yeast/1 cake red star compressed yeast||1 Tablespoon (Red Star Brand)|
|Warm water||1⁄2 Cup (8 tbs)|
|Soft butter||1⁄2 Cup (8 tbs) (Land O'Lakes)|
|Sugar||26 Tablespoon (1 1/2 Cups Plus 2 Tablespoons)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Vanilla extract||2 Teaspoon|
|Grated orange rind||2 Tablespoon|
|Eggs||3 (Reserve 1 Egg White For Topping)|
|Flour||5 1⁄2 Cup (88 tbs) (Pillsbury's Best Flour - Regular)|
|Butter||1⁄2 Cup (8 tbs), melted (Land O'Lakes)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Pecan halves||1 1⁄4 Cup (20 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
Soften yeast in warm water.
Combine in large mixing bowl soft butter, 1/2 cup sugar, salt and milk.
Cool to lukewarm.
Stir in vanilla extract, orange rind, 2 eggs, 1 egg yolk and yeast.
Gradually add flour to form a stiff dough, beating well after each addition.
Let rise in warm place (85° to 90° F.) until light and doubled, 1 1/2 to 2 hours.
Place a 16 x 12 inch sheet of foil on a cookie sheet.
Fold up sides to make a 14xl0xl-inch pan.
Make 2 more pans.
Roll out dough on floured surface to a 20x10 inch rectangle.
Brush with 2 tablespoons melted butter; sprinkle with 1/4 cup sugar.
Fold in thirds.
Turn dough 1/4 way around.
Repeat folding process 2 more times.
Roll dough to 20xl0-inch rectangle; spread with remaining melted butter.
Sprinkle with mixture of brown sugar and cinnamon.
Cut into two 10-inch squares.
Roll up each, jelly-roll fashion.
Cut each into 12 slices.
Place 8 rolls in each pan; flatten to 1/4 inch.
Combine orange juice and reserved egg white; brush rolls, using all of mixture.
Sprinkle 1/2 cup pecans and 2 tablespoons sugar over each pan of rolls.
Press pecans into rolls.
Let rise until light, about 30 minutes.
Bake at 400° for 15 to 20 minutes until golden brown.
Remove from pans immediately.