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Currant Pecan Rolls

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Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 2 Cup (32 tbs) (105° To 115°)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pecan

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