PECAN-RAISIN ROLLS
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Provided by David Tanis
Categories breakfast, brunch, snack, breads, pastries
Time 2h
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
- 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.
- 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.
- Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
- 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.)
- 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.
- 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.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 181 milligrams, Sugar 48 grams, TransFat 0 grams
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Mr Saidul islam
[email protected]These rolls are a family favorite. We make them every year for Christmas breakfast.
M Kashif Tanoli
[email protected]I've made these rolls several times and I've never been disappointed.
Elizabeth Siabowa
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort.
Iwona Kułakowska
[email protected]I'm not a baker, but these rolls were easy to make and they turned out great.
gobind gobind
[email protected]These rolls are the perfect addition to any holiday brunch.
Asmat AK official
[email protected]I made these rolls for a potluck and they were gone in minutes. Everyone loved them!
Greg Ward
[email protected]These rolls are so good, I could eat them for breakfast, lunch, and dinner!
Elvis Savage
[email protected]I've made these rolls several times and they're always a hit with my family and friends.
Cabdikhadar Kooshin
[email protected]These rolls are perfect for a make-ahead breakfast or brunch. I just pop them in the oven in the morning and they're ready to eat.
PuBG & LuDo Trick
[email protected]I'm not a huge fan of raisins, so I used dried cranberries instead and they were still really good.
Jam Naseer
[email protected]I added a little bit of cinnamon to the filling and it gave the rolls a really nice flavor.
Anxia Martinez
[email protected]I made these rolls with whole wheat flour and they were still delicious!
River Origel
[email protected]The recipe was a bit confusing to follow, but the rolls turned out great in the end.
Muhammad M sheriff
[email protected]These rolls were a bit too sweet for my taste, but they were still good.
Matwos Alemu
[email protected]I've made these rolls several times now and they always turn out perfect. They're my go-to recipe for a special breakfast or brunch.
Lindsay Machai
[email protected]The recipe was easy to follow and the rolls turned out beautifully. I especially loved the glaze on top.
Yanna Quintana
[email protected]I made these rolls for a brunch party and they were a huge success! Everyone loved them.
Ghareeb Tabah dai
[email protected]These pecan raisin rolls were a hit! They were so soft and fluffy, and the filling was perfectly sweet and gooey. I'll definitely be making these again.