Tuesday, April 22, 2014

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.





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