Sunday, November 29, 2009

Sunday Morning Sticky Rolls

This recipe comes courtesy of Jodi Picoult's latest book Handle With Care. I loved how recipes were woven in to the story and thought Sticky Rolls sounded too good to pass up. This is something you need to start Saturday night as it needs to proof for 12 hours before baking. Enjoy!
Sunday Morning Sticky Rolls
  • 3 ¾ cup flour
  • 1/3 cup sugar
  • 1 t salt
  • 2 packages active dry yeast
  • 1 c heated milk
  • 1/3 c butter, softened
  • 1 egg
  • ¾ c dark brown sugar
  • ½ c unsalted butter
  • ¼ c light corn syrup
  • ¾ c pecan halves
  • ½ c pecans, chopped
  • 2 T sugar
  • 2 T brown sugar
  • 1 t cinnamon
  • Separately: 2 T butter, softened

To make the dough, mix together the flour, sugar, salt and yeast in a large bowl. Add the heated milk, the egg, and 1/3 cup butter, and beat at low speed for a minute, pausing frequently to scrape the bowl. Add flour if necessary, to make the dough easier to shape.

On lightly floured surface, turn dough out and knead five minutes, until it is smooth and elastic. When finished, put into greased bowl and turn over once, so greased side faces up. Cover and let proof until double in size, about 1 ½ hours. It’s ready if you poke it and the mark of your finger is left behind.

Caramel comes next: Stirring constantly, heat 3/4 cup brown sugar and ½ cup butter to boiling. Remove from heat and add corn syrup. Pour the mixture into a 13x9x2 inch ungreased pan. Sprinkle with pecan halves.

For the filling, mix together the chopped pecans, the 2 T of sugar and 2 T of brown sugar, and the cinnamon, set aside. (Next time, I will try doubling the amount of sugar, brown sugar, and cinnamon so the filling is more noticeable.)

Take your fist and punch down the dough. Then, on a lightly floured surface, flatten it into a rectangle, about 15x10 inches. Spread with 2 T of butter and then dust evenly with the chopped pecan mixture. Beginning at the 10 inch side of the rectangle, roll the dough up tightly and pinch the edge to seal.

Roll it, stretch it, mold it until it is even, a cylinder.

Cut the roll into eight slices, and place in pan, not quite touching. (I ended up with 9 pieces, which worked out fine.) Wrap pan tightly with aluminum foil and refrigerate at least 12 hours, overnight.

Heat oven to 350 degrees and bake 35 minutes, or until golden brown.

Immediately invert on a platter (This is a little tricky- just have your platter ready and hope for the best!) and serve warm. The caramel hardens fast so if you don't eat the whole batch at once, you'll want to reheat the Sticky Rolls.

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