2 c. flour
1 tbsp. sugar
1/2 tsp. salt
2/3 c. shortening
1 egg yolk
1 tbsp. grated orange rind
1/4 c. orange juice
2/3 c. sugar
2 tbsp. ground cinnamon
1/4 c. melted butter
1/2 c. raisins
1/2 c. chopped pecans
1 egg yolk

Combine first 3 ingredients in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in 1 egg and orange rind, mixing well. Sprinkle orange juice, 1 tablespoon at a time into flour mixture, stirring until dry ingredients are moistened. Divide dough in half and shape into 2 balls. Chill at least 30 minutes.

Combine 2/3 cup sugar and 2 tablespoons cinnamon; set aside.

Roll half the pastry into a 12 x 10 inch rectangles. Brush with half the butter; sprinkle half the sugar mixture evenly over pastry. Sprinkle half with raisin and pecans. Roll up jelly roll fashion, starting with the short side. Pinch seam and ends together; place roll seam side down on a lightly greased baking sheet. Prepare procedure with remaining pastry and filling. Cut each roll in 3/4 inch slices, cutting 3/4 of the way through roll with each cut.

Combine 1 egg yolk and water and brush tops of rolls with mixture. Bake at 350 degrees for 30 minutes or until golden brown. Yields 2 dozen.