8.
Mix the remaining chopped pecans, melted butter, 1/3 cup sugar and the
cinnamon. Set aside.
9.
Lightly flour a work space. Roll out dough ball to an approximately 9 X 18-inch
rectangle.
10. Spread the cinnamon sugar mixture over dough.
11. Roll the long side up jelly-roll style; this will make an 18-inch roll. Slice the roll
into 1-inch slices. Place slices in a 12-inch ovenproof skillet. Cover and let rise
again for another 30 minutes.
12. Preheat oven to 375°.
13. Uncover pan and bake in preheated oven for 20 minutes.
14. After removing from oven, place a large plate over the top of the pan and invert.
Leave for several seconds so all caramel and pecans release. Serve warm.
19
CARAMEL-PECAN ROLLS
Makes 12 rolls
INGREDIENTS
4 cups bread flour
1 package active dry yeast
1 cup whole milk
1/3 cup sugar
1/3 cup butter
1 teaspoon kosher salt
2 large whole eggs
3/4 cup light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
2 cups pecans halves
1/2 pod vanilla bean, scraped
1/2 cup pecans, chopped
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
METHOD
1.
In the mixer bowl of the stand mixer with the flat beater attached, mix 2 cups of
flour and the yeast on speed 1, until mixed.
2.
In a medium saucepan over medium heat, heat milk, butter, 1/3 cup sugar and
1/3 cup butter to 115-120°, stirring constantly. (Use a candy thermometer to check
temperature.)
3.
Pour milk mixture into flour mixture in mixer bowl. Add eggs. Scrape sides of bowl
down. Beat mixture for 30 seconds on speed 1, then 3 minutes on speed 3.
4.
Remove the flat beater and replace with dough hook. With mixer on speed 1, add
remaining flour. When incorporated, turn to speed 3 and beat for 5 minutes.
5.
Remove dough from bowl. Tuck the dough into a firm ball and place into a well-
buttered bowl. Cover with a clean towel and place in a draft-free area for at least
1 hour, until doubled in size.
6.
When the dough ball has doubled in size, punch it down and let rest, covered,
for 10 minutes.
7.
In a 12-inch chicken fryer over medium heat, melt 1/2 cup of butter with 3/4 cup
brown sugar and 2 tablespoons corn syrup. Scrape the inside of vanilla bean into
the caramel mixture. Add the 2 cups of pecans and mix well. Remove from burner
and reserve.
(Continued)
18
