Sticky Pecan Rolls
Ingredients
- 1 0.5 envelopes (⅜ oz) active dry yeast
- 0.3 cup warm milk, about 110°F
- 0.5 vanilla bean, split and scraped
- 2 0.5 cup all-purpose flour
- 3 large eggs
- 0.3 cup warm water, about 110°F
- 1 0.5 tbsp granulated sugar
- 1 tsp salt
- 1 0.5 stick unsalted butter, room temperature
- 1 large egg, beaten (for egg wash)
- 0.5 cup granulated sugar (for filling)
- 0.5 tsp ground cinnamon (for filling)
- 0.3 lb unsalted butter (for topping)
- 0.5 cup light brown sugar, packed
- 1 cup pecan pieces
Instructions
- 1
Combine the yeast and warm milk in a small bowl; stir to dissolve. Add 1 cup flour and mix. Stir in the vanilla bean pulp. Let ferment in a warm place for 2 hours.
- 2
In a large bowl, add 2 cups flour and beat in 3 eggs one at a time. Add the warm water, sugar, and salt; mix vigorously. Work in the softened butter with your hands. Add the yeast starter and knead until smooth, about 5 minutes. Cover and let rise until doubled, about 2 hours. Punch down, cover, and let rise again, about 1 hour.
- 3
Divide dough into 2 portions. On a floured surface, roll each into a 14-inch rectangle ¼ inch thick. Brush edges with egg wash. Mix the cinnamon and sugar; sprinkle over ¾ of each piece of dough. Roll tightly into logs, wrap in plastic, and freeze for 30 minutes.
- 4
Cream the topping butter with the brown sugar and remaining ½ tsp cinnamon. Spread over the bottom of two 10-inch round cake pans. Scatter pecans over the butter mixture. Slice the dough logs into 1½-inch rounds; place on the pecans about ½ inch apart. Let rise until doubled, about 1½ hours. Preheat oven to 400°F (200°C).
- 5
Bake until golden-brown, about 35 minutes. Immediately invert onto serving platters. Cool 5 minutes before serving warm.