P.S. I feel the need to inform you I have officially changed post day to Mondays until further notice.
INGREDIENTS: (makes about 10 rolls, feeds about 4)
DOUGH:
1/3 cup milk
2 TBS butter,
softened
¼ tsp
vanilla extract
1 ½ cups all-purpose
flour
1 ½ tsp active
dry yeast (about ½ of a .25 ounce package)
2 TBS white
sugar
¼ tsp salt
2 TBS water
2 TBS oil
FILLING:
½ cup brown
sugar, packed
¼ cup (= 4 TBS)
butter, softened (+ more for toasting)
½ cup
toasted pecans
ICING:
½ cup powder
sugar
2 TBS milk
2 TBS melted
butter
more pecans
DIRECTIONS: (takes about 2 hours but I promise its worth it)
First thing we want to do is scald the milk. Heat the milk in a small pan stirring continuously until tiny bubbles start to appear around the edges. Once the bubbles appear take off heat immediately.
Once off of the heat, melt the 2 TBS of butter in the milk stirring occasionally While letting the butter melt, in a separate bowl mix together 1 cup flour, yeast, sugar, and salt with a fork.
Once butter is melted mix in vanilla extract and pour the mixture into the dry flour mixture. Add water and oil and mix until it just comes together.
Add the other 1/2 cup of flour mix in, and just when the dough starts to come together toss it onto a lightly floured surface. Knead for about 3 min, just until the dough begins to form one big piece. If its a little dry add a bit of water.
Cover with a warm damp cloth or some cling wrap, and let rest in a warm place for 10 min.
Chop up the pecans fairly fine. Melt some margarine or butter in a pan and toss in chopped pecans just until you can start to smell them: about 5 minutes.
Next in a bowl mix butter and toasted pecans so the pecans can melt the butter.
Roll out the rested dough and spread the pecan butter mixture over all of the dough. Make sure to get the edges.
Sprinkle the brown sugar on top and....
roll it up.
Cut it up into about 1 inch thick pieces, or a bit larger if you'd like. Place in a 9 inch round greased cake pan, or whatever pan they fit in. Cover with a damp cloth, set in warm place and let rest for 30 min. They should get larger in size......
Like this. Preheat oven to 375 degrees Fahrenheit and bake for 20 min, or until brown.
While rolls are in the oven melt the 2 TBS of butter in the microwave and whisk in the powder sugar gradually (about a TBS at a time). Add the milk after about a TBS or two. It may be a bit thin, if so you can always add a bit of powder sugar and/or place in the freezer so it can firm up a bit.
After 20 min take them out and......
...drown them in icing add more chopped, toasted pecans.
oh and enjoy!
 |
| Don't forget your apple I mean we are trying to be healthy, are we not? |
everything in short...or slightly short-er....
INGREDIENTS: (makes about 10 rolls, feeds about 4)
DOUGH:
1/3 cup milk
2 TBS butter, softened
¼ tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp active dry yeast (about ½ of a .25 ounce package)
2 TBS white sugar
¼ tsp salt
2 TBS water
2 TBS oil
FILLING:
½ cup brown sugar, packed
¼ cup (= 4 TBS) butter, softened (+ more for toasting)
½ cup toasted pecans
ICING:
½ cup powder sugar
2 TBS milk
2 TBS melted butter
more pecans
DIRECTIONS: (takes about 2 hours but I promise its worth it)
First thing we want to do is scald the milk. Heat the milk in a small pan stirring continuously until tiny bubbles start to appear around the edges. Once the bubbles appear take off heat immediately.
Once off the heat, melt the 2 TBS of butter in the milk stirring occasionally While letting the butter melt, in a separate bowl mix together 1 cup flour, yeast, sugar, and salt with a fork.
Once butter is melted mix in vanilla extract and pour the mixture into the dry flour mixture. Add water and oil and mix until it just comes together.
Add the other 1/2 cup of flour mix in, and just when the dough starts to come together toss it onto a lightly floured surface. Knead for about 3 min, just until the dough begins to form one big piece. If its a little dry add a bit of water.
Cover with a warm damp cloth or some cling wrap, and let rest in a warm place for 10 min.
Chop up the pecans fairly fine. Melt some margarine or butter in a pan and toss in chopped pecans just until you can start to smell them: about 5 minutes.
Next in a bowl mix butter and toasted pecans so the pecans can melt the butter.
Roll out the rested dough and spread the pecan butter mixture over all of the dough. Make sure to get the edges. Sprinkle the brown sugar on top and roll it up.
Cut it up into about 1 inch thick pieces, or a bit larger if you'd like. Place in a greased 9 inch round cake pan, or whatever they fit in. Cover with a damp cloth, set in warm place and let rest for 30 min. They should get larger in size. Preheat oven to 375 degrees Fahrenheit and bake for 20 min, or until brown.
While rolls are in the oven melt the 2 TBS of butter in the microwave and whisk in the powder sugar gradually (about a TBS at a time). Add the milk after about a TBS or two of powder sugar has been whisked in. It may be a bit thin, if so you can always add a bit of powder sugar and/or place in the freezer so it can firm up a bit.
After 20 min take the rolls out and drown them in icing add more chopped, toasted pecans and enjoy!
