Pecan Rolls

• servings: 3 servings
• active time: 1 hour 23 minutes
• total time: 1 hour 35 minutes

Ingredients

8 tablespoons salted butter, melted, divided use

2 1/2 cups all-purpose flour (may need more), divided use

1/4 cup granulated sugar

1/4 teaspoon baking soda

1 teaspoon table salt

1 (1/4-ounce) package instant (Rapid Rise) yeast – see Note below

1 cup buttermilk – see Note below

3 tablespoons vegetable oil

2 tablespoons water

3/4 cup firmly packed light brown sugar, divided use

1 cup pecan halves, finely chopped and toasted

1 teaspoon ground cinnamon

Directions

Using 2 tablespoons softened butter, generously butter 36 mini-muffin cups.

In a large mixing bowl (or bowl of a stand mixer), whisk together 1 cup of flour, sugar, baking soda, salt, and yeast. Set aside.

In a small saucepan, heat the buttermilk and oil over medium heat just until it reaches 120 to 130 degrees. Add to flour mixture and, using the dough hook of an electric mixer, beat at medium speed for 2 minutes.

Add remaining 1 1/2 cups flour and continue mixing until dough clings to hook and cleans sides of bowl. Continue kneading on low (or speed 2) until dough is smooth and elastic (1 to 3 minutes).

Place dough on a floured surface and knead a few times, adding additional flour if dough is too sticky. It should feel like your earlobe or a baby’s bottom. Place in a greased bowl, turning to coat. Set aside in a non-drafty area while preparing topping.

In a small mixing bowl, stir together water, 1/4 cup melted butter, and 1/2 cup brown sugar. Spoon around 3/4 teaspoon into each prepared mini muffin cups, using all of the butter mixture.

Sprinkle around 3/4 teaspoon chopped pecans on top of butter mixture.

On a lightly floured surface, roll half of dough into an 8 by 14-inch rectangle. Brush with 1 tablespoon butter.

Sprinkle 2 tablespoons of brown sugar and 1/2 teaspoon cinnamon evenly over dough. Tightly roll into a cylinder starting with the long side (so you will have a 14-inch long cylinder when it’s rolled up).

Cut off rough or uneven ends, then cut cylinder into 1/2 to 3/4-inch slices (depending on the depth of your muffin cups) and place in muffin cups.

Repeat with second half of dough. Let rise in a warm, non-drafty place until they fill out the muffin cups and are close to doubled in size (around 45 minutes to 1 1/4 hour).

Preheat oven to 350 degrees.

Bake rolls for 10 to 12 minutes. Remove from oven and let cool 1 to 2 minutes, then invert the rolls onto parchment paper or foil (scoop any remaining pecans or sauce onto the rolls using a small spoon). Let cool, then serve.

Nutrition

• Serving Size: 1 roll
• Calories: 110
• Total Fat: 6 g
• Saturated Fat: 2.8 g
• Trans Fat: 0.1 g
• Cholesterol: 7.1 mg
• Sodium: 108 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 0.6 g
• Total Sugars: 5.9 g
• Protein: 1.5 g