Pecan Sticky Rolls
YIELD: 15 servings (serving size: 1 roll)
Ingredients
Dough:
3/4 cup warm skim milk (100° to 110°)
1/4 cup granulated sugar
1/2 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup egg substitute
3 tablespoons butter, melted and cooled
18 ounces all-purpose flour (about 4 cups), divided
Cooking spray
Sauce:
3/4 cup packed dark brown sugar
3 tablespoons butter, melted
2 tablespoons hot water
1/3 cup finely chopped pecans, toasted
Filling:
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 1/2 tablespoons butter, melted
Preparation
1. To prepare dough, combine the first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
5. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
7. Preheat oven to 350°.
8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter
Amount per serving
Calories: 275
Calories from fat: 25%
Fat: 7.6g
Saturated fat: 3.8g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.8g
Protein: 4.9g
Carbohydrate: 47g
Fiber: 1.4g
Cholesterol: 15mg
Iron: 2.2mg
Sodium: 146mg
Calcium: 37mg
Ingredients
Dough:
3/4 cup warm skim milk (100° to 110°)
1/4 cup granulated sugar
1/2 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup egg substitute
3 tablespoons butter, melted and cooled
18 ounces all-purpose flour (about 4 cups), divided
Cooking spray
Sauce:
3/4 cup packed dark brown sugar
3 tablespoons butter, melted
2 tablespoons hot water
1/3 cup finely chopped pecans, toasted
Filling:
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 1/2 tablespoons butter, melted
Preparation
1. To prepare dough, combine the first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
5. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
7. Preheat oven to 350°.
8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter
Amount per serving
Calories: 275
Calories from fat: 25%
Fat: 7.6g
Saturated fat: 3.8g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.8g
Protein: 4.9g
Carbohydrate: 47g
Fiber: 1.4g
Cholesterol: 15mg
Iron: 2.2mg
Sodium: 146mg
Calcium: 37mg
0
Replies
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what would it be if we didnt add in the pecans? I'm not a fan of pecans....0
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sounds good..can't wait to try0
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what would it be if we didnt add in the pecans? I'm not a fan of pecans....
Not sure but if you like any other nut you can try and check the calorie count on the same amount to see...0
This discussion has been closed.
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