- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water (100º to 110º)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 1/2 cups bread flour
- 1/4 teaspoon ground nutmeg
- 1/4 to 1/2 cup bread flour
- Honey Topping
- 1 cup coarsely chopped pecans (optional)
- Fresh Orange Glaze
How to Make It
Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
Beat butter at medium speed with a heavy-duty electric stand mixer using the paddle attachment until creamy. Gradually add 1/2 cup sugar and salt, beating at medium speed until light and fluffy. Add eggs, milk, and lemon juice, beating until blended. Stir in yeast mixture.
Combine 4 1/2 cups bread flour and nutmeg. Gradually add to butter mixture, beating at low speed 2 minutes or until well blended.
Turn dough out onto a surface floured with about 1/4 cup bread flour; knead for 5 minutes, adding additional bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Divide 1 dough half into 12 equal pieces; shape each piece, rolling between hands, into a 7- to 8-inch-long rope. Wrap each rope into a coil, firmly pinching end to seal. Place rolls in a lightly greased 10-inch round cake pan. Repeat procedure with remaining dough half. Drizzle half of Honey Topping evenly over each pan of rolls.
Let rise, uncovered, in a warm place 1 hour or until doubled in size. Top evenly with pecans, if desired.
Bake at 350° for 20 to 22 minutes or until rolls are lightly browned. Cool rolls 2 minutes in pans. Spoon half of Fresh Orange Glaze evenly over each pan of warm rolls, and serve immediately.