Currant Pecan Rolls Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Or bread flour | 5 Cup (16 tbs), divided | |
| 1/2 cup cooked potato, mashed | ||
| Vegetable oil | 1 Tablespoon | |
| Or bread flour | 3 Tablespoon | |
| Vegetable cooking spray | ||
| Margarine | 1 Tablespoon, melted | |
| Firmly packed brown sugar | 1 1/4 Cup (16 tbs), divided | |
| Ground cinnamon | 1 Teaspoon | |
| Currants | 1/3 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Evaporated milk | 1/3 Cup (16 tbs), skimmed | |
Directions
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.
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.
Chef
