Pecan-Raisin Rolls
- Total Time
- 2 hours, plus rising
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup/180 milliliters whole milk
- 2teaspoons dry active yeast
- 2tablespoons sugar
- 1teaspoon kosher salt
- 1egg plus 1 egg yolk, beaten
- ½cup/113 grams unsalted butter (1 stick), melted and cooled, plus butter for greasing muffin tins
- 2¾cups/425 grams all-purpose flour
- 2cups/360 grams light brown sugar
- 1teaspoon cinnamon
- 1cup/120 grams chopped pecans
- 1cup/150 grams golden raisins, soaked 30 minutes in warm water and drained
- Egg wash (see note)
- 1cup/100 grams granulated sugar
- ½teaspoon cinnamon
For the Dough
For the Filling
For the Topping (optional)
Nutritional analysis per serving (12 servings)
479 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 48 grams sugars; 7 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
- Step 2
Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Step 3
Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
- Step 4
Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
- Step 5
As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
- Step 6
Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
- Step 7
Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.
- To make egg wash, beat 1 whole egg with 2 tablespoons water. Leftover egg wash may be kept refrigerated for 3 days.
Private Notes
Comments
Delicious. One person ate three. It's important to roll the dough TIGHTLY (as the recipe says). I rolled mine up a little too loosely and filling kind of spilled out when I cut.
I took the rolls out of the fridge, then let come to room temp a bit and rise; I put them in the oven about 1.5 hours later, for anyone trying to figure out timing. 2 hours from fridge to table.
Yes, I followed the recipe exactly, applying the wash twice. I have no idea why it should be twice. Isn't the purpose of the wash to darken the pastry?
Next observation: 2 cups of light brown sugar seemed a lot more than shown in the video. The result was a gritty mouth feel. Next time I'll cut the amount of sugar to 1.5 cups and go from there.
Very similar to "moms" recipe just on a smaller scale and using pecans (yum) instead of walnuts (not sure which is better). Golden raisins are too sweet for me, use regular raisins if you like. Also after rolling out the dough and before sprinkling the mixture, mom buttered the rolled dough. My last batch I probably overdid everything and it did not rise, I guess as a result of the pounds of filling :(
I'm very happy with these. I halved the brown sugar as many suggested, and can back up the people who said the filling tends to spill out if it's not wrapped tight enough -- that can be worked around, I sprinkled the parts that fell out back on top before cooking. Mine wound up bigger than it said, but regardless it wound up absolutely delicious.
I followed the recipe with the exception of not having any regular milk, so I used soy milk, warmed the milk up prior in the microwave, and I then put them in a square pan with brown sugar, pecans, and butter on the bottom and created a sticky bun effect. These are delicious!
Looking forward to making these tonight - but a little hung up on the flour weight 2.75c ≠ 425g for most AP flours. For the ones I tend to use, 2.76 cups would be 330-380g at most. Has anyone adjusted for this? Perhaps this is an issue with some folks having a wet dough?