Orange Pecan Rolls

Rolls

3/4

cup half-and-half

1/2

cup water

1/2

cup butter or margarine

1/2

cup granulated sugar

1

teaspoon salt

2

packages quick active dry yeast

4 1/4

to 4 1/2 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour

2

eggs

Filling

2/3

cup butter or margarine, softened

1

cup granulated sugar

4

teaspoons grated orange peel

1/2

cup chopped pecans

Frosting

1/4

cup butter or margarine, softened

1

package (3 oz) cream cheese, softened

1 1/2

cups powdered sugar

1

teaspoon grated orange peel

3

tablespoons orange juice

• 1In 1 1/2-quart saucepan, heat half-and-half, water, 1/2 cup butter, 1/2 cup granulated sugar and the salt over medium heat, stirring occasionally, until butter is melted. Cool until lukewarm (about 110ºF). Sprinkle yeast on warm butter mixture; stir to dissolve.
• 2In large bowl, beat yeast mixture and 1 1/2 cups of the flour with electric mixer on low speed about 1 minute. Beat in eggs. Gradually stir in enough remaining flour, about 1/2 cup at a time, to make a soft dough that leaves side of bowl. On lightly floured surface, knead dough 5 to 8 minutes or until smooth, satiny and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 40 to 60 minutes until dough has doubled in size.
• 3Meanwhile, in small bowl, beat 2/3 cup butter, 1 cup granulated sugar and 4 teaspoons orange peel with electric mixer on medium speed until blended. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• 4Gently push fist into dough to deflate; divide in half. Roll half of dough into 16x8-inch rectangle. (Cover other half of dough until ready to use.) Spread half of the filling mixture over rectangle; sprinkle with half of the pecans. Roll up rectangle, beginning at 16-inch side; pinch edge of dough into roll to seal. Cut into 12 slices. Place slices, with sides touching, in pan. Repeat with remaining dough and filling. Cover and let rise in warm place 40 to 50 minutes or until dough has doubled in size.
• 5Heat oven to 375°F. Bake 28 to 38 minutes until deep golden brown. Cool in pan 10 minutes before frosting.
• 6Meanwhile, in medium bowl, beat all frosting ingredients with electric mixer on medium speed, using just enough orange juice to make a spreading consistency, until smooth. Spread frosting over warm rolls.