Currant Pecan Rolls
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||2 Cup (32 tbs) (105Â° To 115Â°)|
|Sugar||1⁄4 Cup (4 tbs)|
|Bread flour||5 Cup (80 tbs), divided|
|Cooked potato||1⁄2 Cup (8 tbs), mashed|
|Vegetable oil||1 Tablespoon|
|Bread flour||3 Tablespoon|
|Vegetable cooking spray||1|
|Margarine||1 Tablespoon, melted|
|Firmly packed brown sugar||1 1⁄4 Cup (20 tbs), divided|
|Ground cinnamon||1 Teaspoon|
|Currants||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Evaporated skimmed milk||1⁄3 Cup (5.33 tbs)|
Combine yeast and warm water; let stand 5 minutes.
Combine yeast mixture, 1/4 cup sugar, and salt.
Add 2 cups flour, potato, and oil; beat at medium speed of an electric mixer until well blended.
Stir in enough of the remaining 3 cups flour to make a soft dough.
Sprinkle 3 tablespoons flour over work surface.
Turn dough out; knead until smooth and elastic (about 8 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; roll to a 24- x 6-inch rectangle.
Brush with margarine.
Combine 1/2 cup brown sugar and cinnamon; sprinkle over dough.
Roll up, starting at long side.
Pinch seam to seal (do not seal ends).
Cut into 16 (1 1/2-inch) slices.
Spoon remaining 3/4 cup brown sugar into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Sprinkle currants and pecans over sugar.
Place slices over sugar.
Pour milk around rolls.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 30 minutes or until done.