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Sticky Pecan Rolls Recipe
|Baking soda||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Salad oil||3 Tablespoon|
|Butter/Margarine||6 Tablespoon, cooled|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Pecan pieces||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 3970 Calories from Fat 1604
% Daily Value*
Total Fat 185 g285.1%
Saturated Fat 54.2 g271.2%
Trans Fat 0.8 g
Cholesterol 193.5 mg
Sodium 2348.8 mg97.9%
Total Carbohydrates 531 g177.2%
Dietary Fiber 22.5 g89.9%
Sugars 219 g
Protein 60 g119%
Vitamin A 46.2% Vitamin C 1.9%
Calcium 33.5% Iron 124.4%
*Based on a 2000 Calorie diet
Place buttermilk and oil in a pan over medium-low heat until warm (about 120°); add to flour mixture and beat with an electric mixer, on high, for about 2 minutes.
Stir in 1 1/2 cups of the remaining flour and beat with a wooden spoon until smooth.
Sprinkle some of the remaining 1/2 cup flour on a board.
Turn dough out onto floured board and knead until smooth and elastic (8 to 10 minutes), adding more flour as needed.
Let dough rest on board while preparing pans.
In a small bowl, combine water, 4 tablespoons of the melted butter, and 1/2 cup of the brown sugar.
Distribute mixture equally among twelve 2 1/2-inch muffin cups; top mixture with pecans.
Roll dough into a 12 by 15-inch rectangle.
Brush surface with the remaining 2 tablespoons butter.
Combine cinnamon with the remaining 1/4 cup brown sugar and sprinkle evenly over buttered dough.
Starting with narrow end, roll rectangle into a cylinder, cut into 12 equal slices, and place, cut side down, in muffin cups.
Let rise, uncovered, in a warm place (80°) until doubled (about l 1/2 hours).
Bake in a 350° oven for about 25 minutes or until tops are golden.
Invert immediately onto a serving plate; let pan remain briefly on rolls so syrup can drizzle over them.
Let cool for 10 minutes before serving.