Recipe: Orange Pecan Breakfast Rolls (Cuisinart recipe)

ORANGE PECAN BREAKFAST ROLLS

"Orange and pecans rolled in a rich yeast dough. Make the dough in the evening, refrigerate and assemble the next day; just allow time for the rolls to rise before baking."

1 zest of small orange
3/4 cup sugar, divided use
2/3 cup toasted pecans*
1/4 cup warm water (105 - 115 degrees F)
1 pkg yeast
1/2 cup sour cream**
1/2 cup butter, melted
2 eggs**
1/2 tsp salt
3 1/3 cups flour
for the glaze:
2 tbsp orange juice
4 tbsp butter
2 tsp sugar

Use metal blade to process orange zest with 1/2 cup sugar until finely chopped, about 60 seconds. Add nuts and pulse until coarsely chopped, about 4 pulses; reserve.

Add warm water to work bowl and stir in yeast. Add sour cream, 6 tablespoons butter, eggs, salt and remaining sugar. Process until combined, about 5 seconds. Add flour and process until dough forms a smooth ball, about 30 seconds. (At this point, you may refrigerate the dough in a plastic bag overnight. The next morning, divide dough, shape and let rise as directed - it may take a little longer.)

TO SHAPE AND BAKE:
Grease two (9-inch) pie pans.

On lightly floured surface, divide dough in half. Roll each half to 12-inch circle. Brush with remaining butter and sprinkle filling all the way to the edge.

Cut each circle into quarters, then cut each quarter into 3 wedges. Roll up each wedge, starting at the wide end (croissant-style). Place 11 rolls in a circle in each pan, point side down, with the 12th fitting into the center. Cover with oiled plastic wrap and let rise in warm place until doubled, about 2 hours.

Preheat oven to 350 degrees F. Bake rolls until golden, 20 to 25 minutes.

MEANWHILE, TO MAKE GLAZE:
Combine orange juice, 4 tablespoons butter, and 2 teaspoons sugar in a small saucepan. Bring to a boil and continue boiling until syrupy, about 3 minutes. Brush on hot baked rolls in pan and serve warm.

*To toast pecans, place on baking sheet in 350 degree F oven for 8 to 10 minutes. Let cool before chopping.
**To reduce cholesterol to 2mg per serving, substitute light sour cream for regular, margarine for butter, and 1/4 cup Egg Beaters for each egg.

Makes 24 (2 oz) rolls
Source: The Cutting Edge, May 1989, Cuisinart Cooking