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The Stickiest Pecan Rolls
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1
Reviews
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By:
Mary S. Lyle
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The Stickiest Pecan Rolls Recipe is wonderfully gooey through and through using yeast, sugar, milk, orange rind, butter, flour, eggs, brown sugar, pecan halves and ground cinnamon in making this delicious dessert recipe.
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INGREDIENTS
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2 packages active dry yeast
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1/2 cup warm (105° to 115° F)
water
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3/4 cup granulated sugar
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1/2 cup warm (105° to 115° F)
milk
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1 teaspoon salt
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2 teaspoons grated orange rind
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1/2 cup butter or
margarine, softened
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4 1/2 to 5 cups all-purpose flour
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2 eggs
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1/2 cup whole wheat flour
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1/2 cup butter or margarine, melted
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1 cup firmly packed brown sugar
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1 cup pecan halves
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1 cup coarsely chopped pecans
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For Cinnamon Filling:
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1 cup sugar
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1 1/2 teaspoons ground cinnamon
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DIRECTIONS
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1:
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 rind, 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).
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2:
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 being sticky. Turn dough in a greased bowl.
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3:
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- by 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.
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4:
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. FOR CINNAMON FILLING: Cinnamon Filling In a small bowl
mix sugar and cinnamon.
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