pecan nut rolls

Remember the Tassajara cinnamon rolls posted on table.etc nearly 2 years ago? So good, huh? If you liked them, you will love these pecan nut rolls too. All you have to do is this:
1. use the same recipe as the cinnamon rolls, but add some nuts to the filling; 
2. opt for a slightly different shape,  by putting the rolls in 2 buttered/sugared pans 8 inches square, instead of lining them on a baking sheet lined with parchment paper.
Et voila', le tour est joue'!

pecan nut rolls
(Tassajara Bread Book, p.57)

The dough
I. 1 cup lukewarm water
3 1/2 ts dry yeast (about 1 1/2 packet)
3 tbs honey or sugar
1/3 cup dry milk
1 egg
1 1/2 cups unbleached white or whole wheat flour 
II. 3 tbs butter or oil
1 1/4 ts salt
1 cup sifted flour: unbleached white or whole wheat flour or your choice 
1/2 to 3/4 cup wheat flour for kneading

The procedure is the same as for the Tassajara Yeasted Bread, except for some different rising times.

1. Dissolve yeast in water.
2. Stir in sweetening and dry milk. Stir in egg. (Thorough mixing at this point is not essential)
3. Stir in the 1 1/2 cups of wheat flour until a thick batter forms, and then beat well with a spoon (about 100 strokes)
4. Let rise 30 minutes.
5. Fold in butter (or oil) and salt.
6. Fold in the one cup flour until the dough comes away from the sides of the bowl.
7. Knead on a floured board, using more flour (approximatley 1/2 to 3/4 cup, depending on what other flours you used) as needed to keep the dough from sticking to th eboard and your hands. Knead 5 to 10 minutes or until the dough is smooth and does not readily tear.
8. Let rise 40 minutes

The filling
1/4 cup softened or melted butter
3/4 cup brown sugar 
1 tbs or more cinnamon
1/2 cup raisins 
+ 1 cup chopped pecans (or walnuts or other nuts)

1. Prepare the dough. After the dough has risen, roll it out on a floured board in a rectangle 1/4 to 3/8 inch thick. Spred on the softened butter or brush the melted butter.
2. Sprinkle on the brown sugar, cinnamon, raisins, and 1/2 cup chopped pecans 
3. Starting at one edge, roll up the dough fairly tight as you would a carpet. Cut the roll in sections about 1/2 to 3/4 inch thick
4. Dot the bottom of each pan with 3 tbs butter and 1/4 cup brown sugar, along with an additional 1/4 cup pecans. Place the cut rolls next to each other on top of this mixture.
5. Let rise for 20-30 minutes and  bake at 350F for about 20 to 25 minutes, until golden brown.

1 comment:

Le hibou sur le fil said...

Rhhhhhhhhh, je sens l'odeur jusqu'ici...