with Blood Orange Olive Oil
In stand mixer fitted with dough hook, combine flour, yeast, and salt. Mix on low speed 30 seconds to combine. In separate bowl, combine lukewarm water, 3 Tbsp Blood Orange Olive Oil, 3 Tbsp honey, 2 eggs, and egg yolk. Add to dry ingredients and knead on medium-low speed until dough is sticky and clings to bottom of bowl, 5-7 minutes.
Scrape dough out onto lightly floured surface, dust hands and top of dough lightly with flour, and knead briefly into a soft, smooth ball. Lightly grease large bowl with 1 Tbsp Blood Orange Olive Oil. Place dough in bowl, flip over once so top is lightly oiled, then cover bowl with plastic wrap. Allow dough to rise in warm spot until puffy and doubled in size, 2-3 hours.
Generously grease jumbo muffin tin with 1 Tbsp Blood Orange Olive Oil. Combine one cup of brown sugar, 3 Tbsp honey, and softened butter. Place 1 heaping tsp mixture into the bottom of each muffin tin. Sprinkle pecans over butter mixture at bottom of tins.
Preheat oven to 350°F.
Roll dough into 16” x 12” rectangle. Brush dough to edges with 2 Tbsp Blood Orange Olive Oil. Sprinkle 1 cup brown sugar over oiled dough. Starting on 16" side, roll dough tightly into fat sausage, tucking in uneven ends.
Cut roll into 12 equal 1" slices. Place one slice in each tin, gently nesting it on bottom. Allow rolls to rise, covered, in warm spot 40 minutes (or refrigerate overnight covered with plastic wrap and bake following day).
Place muffin tin on cookie sheet (to help catch any sticky mixture that may bubble over) and bake 30-35 minutes, or until buns are golden brown on top. Check for doneness towards center, being careful not to underbake. Allow to cool 20 minutes before removing from tins.