You are here

Sticky Pecan Rolls

Magical.Palate's picture
Ingredients
  Baking soda 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  All purpose flour 3 Cup (48 tbs)
  Buttermilk 1 Cup (16 tbs)
  Salad oil 3 Tablespoon
  Water 4 Tablespoon
  Butter/Margarine 6 Tablespoon, cooled
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Pecan pieces 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Teaspoon
Directions

In a large bowl, combine baking soda, granulated sugar, salt, yeast, and 1 cup of the flour.
Place buttermilk and oil in a pan over medium-low heat until warm (about 120°); add to flour mixture and beat with an electric mixer, on high, for about 2 minutes.
Stir in 1 1/2 cups of the remaining flour and beat with a wooden spoon until smooth.
Sprinkle some of the remaining 1/2 cup flour on a board.
Turn dough out onto floured board and knead until smooth and elastic (8 to 10 minutes), adding more flour as needed.
Let dough rest on board while preparing pans.
In a small bowl, combine water, 4 tablespoons of the melted butter, and 1/2 cup of the brown sugar.
Distribute mixture equally among twelve 2 1/2-inch muffin cups; top mixture with pecans.
Roll dough into a 12 by 15-inch rectangle.
Brush surface with the remaining 2 tablespoons butter.
Combine cinnamon with the remaining 1/4 cup brown sugar and sprinkle evenly over buttered dough.
Starting with narrow end, roll rectangle into a cylinder, cut into 12 equal slices, and place, cut side down, in muffin cups.
Let rise, uncovered, in a warm place (80°) until doubled (about l 1/2 hours).
Bake in a 350° oven for about 25 minutes or until tops are golden.
Invert immediately onto a serving plate; let pan remain briefly on rolls so syrup can drizzle over them.
Let cool for 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

Rate It

Your rating: None
3.985295
Average: 4 (17 votes)