Sticky Pecan Rolls

Sticky Pecan Rolls

2 packages active dry yeast

 1/2 C. warm (105 to 115°F.) water

 3/4 C. granulated sugar

 1/2 C. warm (105 – 115°F.) milk

1 t. salt

2 T. grated orange zest

1/2 C. butter, softened

4 1/2 to 5 C. all-purpose flour

2 eggs

1/2 C. whole wheat flour

1/2 C. butter, melted

1 C.  firmly packed brown sugar

1 C. pecan halves

1 C. coarsely chopped pecans

Cinnamon Filling

1 C. sugar

1 1/2 t. ground cinnamon

In a small bowl, mix sugar and cinnamon.

Sprinkle yeast over the water in large bowl of electric mixer. Add 1 tablespoon of the granulated sugar. Let stand until yeast is soft (about 5 minutes).

Add remaining granulated sugar, milk, salt, orange zest and softened butter.

Add 3 cups of the all-purpose flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in eggs, one at a time, beating until smooth after each addition. Stir in whole wheat flour, then about 1 1/2 cups more all-purpose flour to make a soft dough.

Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 cup all-purpose flour. Knead until dough is smooth and satiny, and small bubbles form just under surface (12 to 15 minutes), adding just enough flour to prevent dough from sticking.

Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (1 1/4 to 1 1/2 hours).

While dough rises, prepare baking pan. Pour 1/4 cup of the melted butter into a 9 x 13-inch baking pan; tip and tilt to coat pan evenly. Sprinkle evenly with brown sugar, then with pecan halves.

Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Roll dough out on a floured surface into an 18-inch square. Brush with remaining melted butter. Sprinkle with Cinnamon Filling, then with chopped pecans. Starting from an 18-inch side, roll dough jelly-roll fashion; moisten long edge and pinch to seal. Cut into 12 equal slices.

Arrange slices, cut sides down, in prepared baking pan. Cover lightly with waxed paper. Let rise until doubled in bulk (about 1 hour). Preheat oven to 350°F.

Bake until well browned (30 to 35 minutes). Let stand in pan on rack for 1 minute; then invert carefully onto a serving tray. Let stand with pan in place for 30 seconds, then remove pan. Serve warm.

Makes 1 dozen rolls.


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