Pecan Rolls
- Breakfast
- Serves 4 dozen mini rolls
- United States
- Toddler friendly
Ingredients
- Dough: 4 1/2 cups sifted regular flour
- Dough: 1/2 lb unsalted butter
- Dough: 2 eggs
- Dough: 1 tsp salt
- Dough: 1 cup sour cream
- Dough: 1/2 cup sugar
- Dough: 1 pkg dry yeast
- Dough: 1/4 cup warm water
- Melted unsalted butter, for brushing
- Syrup: 1 cup brown sugar
- Syrup: 6 Tb butter
- Syrup: 6 Tb water
- Pecan halves
- Extra brown sugar and cinnamon, for filling
Instructions
- Dissolve the yeast in the warm water. Cut the butter into the flour and salt (a pastry hook on a stand mixer works well). Blend the sour cream with the eggs and sugar, then add the dissolved yeast, and combine with the flour mixture, making a well in the middle of the flour; cut in like a pie crust. Gather the dough together on floured wax paper, folding into a disc as you would with a piecrust. Refrigerate overnight. For the syrup, boil the brown sugar, butter, and water together until it reaches the soft-ball stage. Prepare mini muffin tins by placing a large pecan half upside down in each, with a tablespoon of syrup. Cut the dough disc into sixths and roll out each into a rectangular strip about 1/8 inch thick; spread with melted butter and sprinkle with brown sugar and cinnamon. Roll up like a jelly roll and cut each log into eighths (6 logs x 8 pieces = 4 dozen). Work each piece quickly, as the dough starts expanding fast. Place each slice into the prepared muffin tins and let rise for about an hour before baking. Bake at 350F for 25 minutes.
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