Directions

Rolls

• Mix lukewarm water, yeast and Sue Bee® honey, stir to dissolve; set aside.
• Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
• In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture.
• Beat thoroughly.
• Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
• Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 tablespoon orange zest; mix thoroughly, then coat with flour and turn onto a floured board.
• Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands.
• Ball and return to bowl.
• Tent again and let rise another half-hour.
• Turn onto the board again, knead a little more, and divide in half.
• Flour surfaces and roll out each half, one at a time, to about 12×18 inches.
• Spread each with half the melted butter.
• Sprinkle half the brown sugar over the surface followed by pecans.
• Sprinkle with cinnamon.
• Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape.
• With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9×13 pan.
• Tent and let rise until they fill the pan, about half an hour or somewhat more.
• Heat oven to 400 F.
• Bake in center of oven 22 minutes or until desired golden brown on top.

Frosting

• While rolls are baking, melt butter over medium-low heat.
• Add orange juice directly to pan.
• Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
• Remove from heat; add orange zest and mix well.
• Quickly spread on rolls as soon as they are out of the oven.