Currant Pecan Rolls

Oxmoor House
16 rolls.


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2 packages active dry yeast
2 cups warm water (105° to 115°)
1/4 cup sugar
1 teaspoon salt
5 cups bread flour, divided
1/2 cup cooked potato, mashed
1 tablespoon vegetable oil
3 tablespoons bread flour
Vegetable cooking spray
1 tablespoon margarine, melted
1 1/4 cups firmly packed brown sugar, divided
1 teaspoon ground cinnamon
1/3 cup currants
1/3 cup chopped pecans
1/3 cup evaporated skimmed milk


Cook: 30 Minutes

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. Let cool 2 minutes.

Created date

August 2009

Nutritional Information

Calories 294
Caloriesfromfat 12 %
Fat 4 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.6 g
Carbohydrate 58.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 169 mg
Calcium 0.0 mg