1. Dough: Prepare the recipe mentioned above -- Don't halve it, even
though the amounts for the filling, topping and glaze listed below are
for only 1/2 the amount of dough you will end up with. However, to the milk, add an additional 1 1/2 Tablespoons of sugar, the zest from 1/2 an orange, half of a split vanilla bean, and after removing from the heat and cooling slightly (before adding to the yeast), add 2 teaspoons pure vanilla extract.
2. Prepare and rise as directed, then cut in half and store either one or
both halves in the fridge, in a buttered bowl, tightly covered. Or,
after the first rise, use one half immediately and proceed with the recipe, following the steps below.
3. Roll the dough into a long, even oblong rectangle or oval. The dough
will be around 1/4 inch thick and 17-18 inches in length, from longest
point to longest point. Smear generously with butter, using the back of
a spoon and making sure to cover the entire surface, including the
edges. Scatter evenly with brown sugar, Cinnamon and sprinkle with the
orange zest and pecans. Drizzle the dough's surface with honey, and
then roll vertically, starting from the longest side, into a tight,
compact snake. Pinch the edges shut, and use your hands to lightly even
out any thicker or parts. Cut off 1/2 inch of dough on each end (these
have little to no filling), and then cut the snake into 1 1/2 inch
logs. Thickly butter the bottom and sides of a 9-inch, heavy aluminum
round cake pan. Pat brown sugar in the bottom of the pan, evenly, and
scatter with pecans and drizzle with honey. Set the rolls in, making
sure they're close together, and don't worry about any gaps or spaces
-- especially around the outside of the pan. Cover rolls with a
slightly dampened (and wrung dry) dish towel and allow to rise for
15-20 minutes in a warm space. Meanwhile, preheat your oven to 350
degrees F. Bake the risen rolls for 20-30 minutes, checking after 15,
until golden brown, risen and the filling/topping is bubbling away like
crazy. Remove from the oven and cool for two minutes, then use tongs to
remove each roll from the pan and place on a platter -- if you like,
you can invert the whole thing and call it done. But I'm not that kind
of girl.
4. Mix together, adding more orange juice if needed until you have an
opaque, lightly-thickened icing. Once the buns are arranged on your
chosen plate, dry-side up, evenly trickle the glaze over the tops,
allowing it to sink in and coat the sides of the buns. Now, grasp the
edge of the pan with a pot-holder clad hand and tip over the buns,
allowing the remaining sticky honey-brown sugar gunk to swirl out and
dump over the rolls. Scrape any stray pecans on top. Immediately run
hot water in the empty pan, and serve your guests.
