Pecan Sticky Rolls

I don't even know how any day that starts with these can be in the same league as any other day on the planet. Life is not fair.

Pecan Sticky Rolls
Cooking Light, September 2008

Dough:
3/4 c milk, warm
1/4 c sugar
1/2 tsp salt
2 1/4 tsp active dry yeast
1/4 c warm water
1/2 c egg substitute (I used egg)
3 T butter, melted and cooled
4 c flour, divided

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

Filling:
2/3 c sugar
1 T cinnamon
1 1/2 T butter, melted

To prepare dough, combine the first 3 ingredients in a bowl.

Dissolve yeast in 1/4 c warm water and let proof 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 T melted butter. Stir until combined.

Add 3 3/4 c flour to yeast mixture and stir until smooth. Turn dough out and knead until smooth and elastic, about 8 minutes.

Place dough in a bowl and let rise 45 minutes. Punch dough, turn over, cover and let rise another 45 minutes. Punch down, cover and let rise 5 minutes.

To prepare sauce, combine brown sugar, butter, and hot water in a small bowl. Stir with a whisk until smooth. Scrape sugar mixture into a 13x9" baking pan coated with Pam. Sprinkle mixture evenly with pecans and set aside.

To prepare filling, combine sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface. Pat dough into a 16x12" rectangle. Brush surface of dough with 1 1/2 T melted butter and sprinkle with cinnamon-sugar, leaving a 1/2" border around the edge. Beginning with the long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices, about 1" wide. Arrange slices, cut sides up, in prepared pan.

Lightly coat with Pam. Cover and let rise 30 minutes, or until doubled.

Preheat oven to 350.

Uncover rolls and bake 20 minutes.

Let stand 1 minute, then invert onto serving platter.

Comments

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Donut Army

Search This Blog