Recipe Details
Ingredients
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½cupwarm water (110 degrees F/45 degrees C)
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1teaspoonwhite sugar
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1(.25 ounce) packageactive dry yeast
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½cupmilk
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¼cupwhite sugar
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¼cupunsalted butter
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1teaspoonsalt
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2largeeggs, beaten
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4cupsall-purpose flour
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¾cupunsalted butter
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¾cupbrown sugar
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½cupchopped pecans
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¼cupunsalted butter, melted
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¾cupbrown sugar
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½cupchopped pecans
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1tablespoonground cinnamon
Cooking Directions
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Make the dough: Pour water into a liquid measure. Add 1 teaspoon of sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes.
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Meanwhile, warm milk in a small saucepan over medium heat until it just starts to bubble around the edges; do not boil. Remove from the heat and stir in 1/4 cup sugar, 1/4 cup unsalted butter, and salt until melted. Let cool until lukewarm.
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Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 1/2 cups flour; stir until well combined.
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Mix in remaining 2 1/2 cups flour (1/2 cup at a time), mixing well after each addition, until dough comes together.
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Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.
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Place dough in an oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
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While the dough is rising, make the glaze: Melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup brown sugar and whisk until smooth.
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Grease a 9×13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.
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Make the filling: Place 1/4 cup melted butter in a small bowl. Combine 3/4 cup of brown sugar, pecans, and cinnamon in a separate bowl.
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When the dough has doubled in size, turn it out onto a lightly floured surface. Roll into a 14×18-inch rectangle. Brush 1/2 of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Sprinkle brown sugar mixture over top.
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Start at the long edge and roll the dough tightly, pinching the seams to seal. Brush remaining butter over the dough. Cut dough into 15 equal rolls.
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Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour.
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Preheat the oven to 375 degrees F (190 degrees C).
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Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
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Let cool in pan for 3 minutes, then invert onto a serving platter so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe15 | |
Calories392 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 11g |
53% |
Cholesterol 66mg |
22% |
Sodium 282mg |
12% |
Total Carbohydrate 45g |
16% |
Dietary Fiber 2g |
7% |
Total Sugars 19g |
|
Protein 6g |
11% |
Vitamin C 0mg |
0% |
Calcium 45mg |
3% |
Iron 2mg |
12% |
Potassium 122mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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