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Pecan Sticky Rolls
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| Yield: 15 servings (serving size: 1 roll) 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 Dough: | |
| 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 | |
| Sauce: | |
| 3/4 cup | packed dark brown sugar |
| 3 tablespoons | butter, melted |
| 2 tablespoons | hot water |
| 1/3 cup | finely chopped pecans, toasted |
| Filling: | |
| 2/3 cup | granulated sugar |
| 1 tablespoon | ground cinnamon |
| 1 1/2 tablespoons | butter, melted |
Preparation
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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