2 cups milk
3/4 cup sugar
2 pkg. yeast
1/2 cup warm water
2 large eggs yolks
1 tsp. salt
7-1/4 to 8-1/4 cups flour
3/4 cup butter or margarine, softened
Heat milk and sugar over medium heat, stirring occasionally until sugar is dissolved. Cool until lukewarm. Sprinkle yeast over warm water in a large bowl; stir to dissolve yeast. Let stand until foamy.
Beat milk mixture, egg yolks and salt. With a wooden spoon add yeast and blend. Beat in 4 cups flour then softened butter until mixture is smooth. Gradually stir in another 2-1/4 cups flour until blended and forms a soft dough.
Grease a large bowl. On floured surface knead dough until smooth and elastic. Add as much flour as necessary. Knead 8 to 10 minutes. Place dough in greased bowl. Let rise until double. About 1 hour.
Cinnamon Sugar:
3/4 cup sugar
3/4 cup brown sugar
2 Tbsp. cinnamon
Brush two 13x9-pans with 2 Tbsp. butter. Sprinkle each with 1/4 cup cinnamon sugar mixture.
8 Tbsp. butter or margarine (melted and divided)
1 1/2 cup chopped pecans
Turn dough on the floured surface; cut in half. Roll one piece of dough into a 16x12 inch rectangle. Brush top with 3 Tbsp. melted butter and sprinkle surface evening with 3/4 cup cinnamon sugar. Top with half of the pecans. Roll into log. Repeat with other half of dough.
Cut each log into twelve 1-1/4 inch slices. Place in pans. Let rolls rise until almost doubled in bulk. Bake at 350 degrees for 35 minutes.
Glaze:
2 cups powdered sugar
2 Tbsp. orange juice
