Monday, April 23, 2012
Pecan Sticky Rolls
As delicious as cinnamon rolls are, and they are mighty tasty, there is very little in this world (other than fresh eggs and a warm loaf of bread) that beats the almighty Pecan Sticky Roll. When you flip that pan of normal-looking rolls over and soft, gooey, caramely, nutty sauce drizzles over the top, well, my stomach did flip-flops in anticipation. And then the taste? Oh my. I can't really put it to words. But, if you're not a yeast person (meaning, you haven't done a lot with baking breads, rolls, etc...), it's time to become one, because you can't get this taste out of a Pillsbury can or out of the frozen section of the grocery store. It only comes from the tender loving care of your hands! And you can do it! This is a very easy recipe! Please, I'm begging you - unless you're allergic to pecans, you MUST try this recipe. It comes from my Cooking Light cookbook, but there is NOTHING light tasting about these rolls. YUM!
Pecan Sticky Rolls
3/4 cup warm fat-free milk (100 degrees to 110 degrees)
1/4 cup sugar
1/2 tsp salt
1 pkg dry yeast (about 2 & 1/4 tsp)
1/4 cup warm water (100 degrees to 110 degrees)
1/2 cup egg substitute or 4 egg whites
3 tbs butter, melted and cooled
18 oz AP flour (about 4 cups, divided)
3/4 cup brown sugar
3 tbs butter, melted
2 tbs hot water
1/3 cup pecans, chopped finely
2/3 cup sugar
1 tbs cinnamon (I used like 2 tbs)
1.5 tbs butter, melted
1. Combine first three ingredients in a bowl.
2. 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 tbs melted butter; stir until well combined.
3. Add 16.8 oz of flour (or about 3 & 3/4 cups) to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour (1 tbs at a time) to prevent dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place for 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise 45 more minutes. Punch dough down; cover and let rise 5 minutes.
5. Combine brown sugar, 3 tbs melted butter and 2 tbs hot water in a small bowl; stir with whisk until smooth. Scrape sugar mixture into a 13X9-inch greased baking pan. Spread evenly with a spatula. Sprinkle evenly with pecans; set aside.
6. Combine 2/3 cup sugar and cinnamon in a small bowl. Turn dough onto a lightly floured surface; roll or pat into a 16X12-inch rectangle. Brush surface of dough with 1.5 tbs melted butter. Sprinkle sugar/cinnamon mixture over the top leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seams to seal (do not seal ends). Cut roll into 15 slices. Arrange slices, cut side up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise for 30 minutes.
7. Preheat oven to 350 degrees.
8. Uncover rolls and bake at 350 for 20 minutes or until lightly browned. Let stand 1 minute, and then CAREFULLY invert pan onto a serving platter.