They turned out pretty good, if you ate it a minute after coming out of the oven. However, if you let it sit any longer the topping becomes hard as rock. If I make this again, ill be substituting a different topping, and more pecans.
Pecan Sticky Rolls
Photo: Randy Mayor; Styling: Cindy Barr
The dough for these rolls rises twice before being shaped, which contributes to the wonderfully rich flavor and soft texture. This recipe earned our Test Kitchens' highest rating.
Yield: 15 servings (serving size: 1 roll)
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Amount per serving
- Calories: 275
- Calories from fat: 25%
- Fat: 7.6g
- Saturated fat: 3.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 4.9g
- Carbohydrate: 47g
- Fiber: 1.4g
- Cholesterol: 15mg
- Iron: 2.2mg
- Sodium: 146mg
- Calcium: 37mg
- 3/4 cup warm skim milk (100° to 110°)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water (100° to 110°)
- 1/2 cup egg substitute
- 3 tablespoons butter, melted and cooled
- 18 ounces all-purpose flour (about 4 cups), divided
- Cooking spray
- 3/4 cup packed dark brown sugar
- 3 tablespoons butter, melted
- 2 tablespoons hot water
- 1/3 cup finely chopped pecans, toasted
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons butter, melted
- 1. To prepare dough, combine the first 3 ingredients in a large bowl.
- 2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
- 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
- 4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
- 5. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
- 6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
- 7. Preheat oven to 350°.
- 8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.
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