Friday, January 7, 2011

Pecan Sticky Rolls

These may simply be one of the best things I've ever made. And, with the ever-forgiving nature of dough, this is quite an easy yeast roll to make. If you aren't quite precise in your shaping of the rolls - no worry! The dough will rise again to take on the shape you had intended. Very easy.


Pecan Sticky Rolls
Cooking Light, September 2008

Dough:
3/4 c warm milk (100° to 110°)
1/4 c granulated sugar
1/2 tsp salt
1  package dry yeast (about 2 1/4 tsp)
1/4 c warm water (100° to 110°)
1/2 c egg substitute
3 T butter, melted and cooled
3 3/4 c all-purpose flour, divided
Cooking spray

Sauce:
3/4 c packed dark brown sugar
3 T butter, melted
2 T hot water
1/3 c pecans, finely chopped, toasted

Filling:
2/3 c granulated sugar
1 T cinnamon
1 1/2 T butter, melted
 
To prepare dough, combine the first 3 ingredients in a large bowl.
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.

Add flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add up to 1/4 c more flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).

Place dough in a large bowl coated with cooking spray; turn to coat top.

Cover and let rise in a warm place, free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.



To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula.



Sprinkle sugar mixture evenly with pecans, and set aside.

To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle.



Brush surface of dough with 1 1/2 tablespoons melted butter.



Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border.



Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan.


































Lightly coat rolls with cooking spray; cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.

Preheat oven to 350°.

Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.






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