Pecan Caramel Rolls

Method

1. In large bowl, sprinkle yeast on top of water. Sprinkle sugar on top of yeast. Let sit until foamy. Meanwhile...
2. In sauce pan, carefully scald milk (150-180 °F) (You may do this in microwave - takes about 2 minutes in a 1300 watt oven). Take off heat, cool slightly, and add butter, sugar, salt, zest, and yolks. Mix well.
3. Add the flour mixture to the yeast, followed by the milk mixture. Mix to incorporate and then beat with a strong wooden spoon for 2 minutes. Cover and let rise for 1 hour.* Round dough and let rise again for 30 minutes. If dough is not rising, put over a warm bowl of water and let it rise longer.
4. Meanwhile, prepare baking pan: Pour the caramel glaze on a parchment or greased half sheet pan (18 x 13 in.) and spread the nuts on top.
5. Divide dough in half. Take one piece of dough and roll into a 9 x 12 rectangle. Brush with melted butter and sprinkle with half of the cinnamon sugar.
6. Roll up jelly roll fashion and pinch to seal edges. Cut into 12-16 pieces. Arrange the rolls, cut side up, on top of the glaze in the baking pan. Repeat with other half of dough.
7. Cover and let rise until about 1½ times in size (30-60 minutes). Brush with egg wash and bake at 375F for 20-25 minutes or until cooked in the center and lightly browned on the outside. Carefully flip pan onto a serving platter or another pan and remove parchment paper if it's stuck to the top. Enjoy!.

* May refrigerate at this point