Orange danish delight

1 pkg yeast
1/2 cup margarine
1 3/4 cup sugar
2 tsp salt
2 tsp vanilla
5 1/2 cups flour
1/2 cup dark brown sugar
2 tsp cinnamon
1/3 cup orange juice
2 tbsp orange peel, grated
1 1/2 cup pecans, halved
3 ea eggs, large
1/2 cup margarine, melted
3/4 cup milk, scalded
1/2 cup water, warm

1. Combine yeast and 1/2 cup warm water. Let stand to soften, about 5 minutes.
2. In large mixing bowl, combine 1/2 cup softened margarine, 1/2 cup sugar, salt and scalded milk. (Scald milk by heating until bubbles form around edges and top has a film on it. Do not boil.) Allow mixture in bowl to cool to lukewarm.
3. Stir in vanilla, orange peel, 2 eggs, 1 egg yolk and yeast.
4. Gradually add flour to form a stiff dough, beating well after each addition of the flour. Let rise in warm place until light and doubled in size, about 1-1/2 to 2 hours.
5. Place a piece of foil on a cookie sheet then turn up all sides by one inch. Do 3 sheets. Foil size depends on cookie sheet size. Grease the foil.
6. Roll out dough on floured surface to a 20 x 10-inch rectangle. Brush with 2 tablespoons melted margarine then sprinkle with 1/4 cup sugar. Fold in thirds. Turn dough 1/4 turn and repeat folding 2 more times. Roll dough to a 20 x 10-inch rectangle; spread with remaining melted margarine. Combine brown sugar and cinnamon: sprinkle on dough.
7. Cut into two 10-inch squares. Roll up each piece in jelly-roll fashion. Cut each into 12 slices.
8. Place eight rolls in each foil-lined pan; flatten each to 1/4 inch thick.
9. Combine orange juice and reserved egg white; brush rolls, using all of mixture. Sprinkle 1/2 cup pecans and 2 tablespoons sugar over each pan of rolls. Press pecans into rolls. Let rise until light, about 30 minutes.
10. Bake in preheated 400-degree oven for 17-20 minutes until golden brown. Remove from pan immediately.