Southern Bell Pecan Rolls For The Holiday By Freda Food

CLASSIC PECAN ROLLS

Steps:

• In bowl of a stand mixer stir together water and yeast; let stand until foamy. Meanwhile, in a small saucepan over low, heat just until it begins to steam. Add the 6 tablespoons cut up butter and creme fraiche. Stir just until melted. Cool. Stir milk-butter-creme fraiche mixture into yeast mixture along with eggs and 1-1/2 cups of the flour. Add the 1/4 cup granulated sugar and the 1 tablespoon kosher salt. Beat with the stand mixer on low speed for 30 seconds, scraping bowl. Mix until smooth.
• Gradually beat in the remaining 3 cups flour with mixer for 3 to 4 minutes until dough begins to pull away from sides of bowl and is only slightly sticky. Do not be tempted to add more flour, says Scott.
• Transfer dough to a bowl. Cover surface of dough with plastic wrap that has been lightly coasted with softened butter, then cover bowl with second piece of plastic wrap. Let rise in a warm place until double in size (about 90 minutes).
• While dough is rising, butter the sides of a 3-qt. rectangular glass baking dish. In a medium bowl stir together 1/2 cup softened butter, the 1 cup brown sugar, honey and a pinch of salt until well combined. Stir in 3 tablespoons water. Transfer topping to pan with a spatula to distribute in an even layer. Scatter pecan halves over the butter-sugar mixture.
• Remove the risen dough from bowl and gently roll out on a very lightly floured surface, to an 18x15-inch rectangle.
• Spread the 1/4 cup melted butter evenly over dough. In a bowl combine 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon and a pinch of salt; sprinkle evenly on dough. Distribute the 1/2 cup chopped pecans and the dates over the dough. Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Pinch the edges to seal. Using a serrated knife, trim both ends. Then cut the roll in 12 even slices. Arrange rolls in the baking dish, evenly spacing them in 4 rows of 3 each. Then use your hands to gently press the rolls into the pecans. Cover dish loosely with buttered plastic wrap and let rolls rise until fully doubled (about 60 minutes). Preheat oven to 375°F
• Uncover rolls and bake about 40 minutes, rotating dish once and tenting loosely with foil if buns begin to brown too quickly. Let pecan rolls stand in dish on wire rack for 5 minutes. Invert onto serving platter. Serve warm. Makes 12 buns.
• Make Ahead: Prepare and bake rolls as directed. Cool rolls completely. Wrap in foil and store at room temperature overnight. Unwrap rolls. Place rolls on a foil lined baking sheet. Bake in a 350° F oven for 15 to 20 minutes or until warm.
• *Bake time includes: Rise time, stand time, and bake time.

COCONUT PECAN ROLLS

Steps:

• In a small bowl, combine sugar and cinnamon.
• Remove breadstick dough from tube, but do not unroll, cut into 8 slices with a serrated knife.
• Dip both sides of each slice in cinnamon sugar.
• Place in a greased 9-inch round baking pan.
• Spread frosting, and sprinkle with pecans.
• Bake at 350 degrees for 25-30 minutes, or until rolls are golden brown.
• Serve warm.

SOUTHERN BELL PECAN ROLLS FOR THE HOLIDAY BY FREDA

Steps:

• 1st Chop Pecans and set aside, 2nd Crush vanila wafers into fine crumbs (save 1/2 C crumbs to roll finished pecan roll in)
• Mix the Milk, Crumbs, & pecans all together. Shape mixture into rolls (Any size and length you desire) Now, Roll in the saved Crumbs
• Wrap rolls in "NON-STICK" Foil, then place in the freezer to set. Leave in freezer at least 1 Hr. or more before slicing. Slice and serve.
• OPTIONAL TIP: For added flavor you can add 1 tsp Vanilla, or Rum flavor, with the milk. OPTION: For rolling in Chopped Pecans, As directed above, Roll in the crumbs, Freeze until set, then rermove from freezer, Lather roll entirely with soft Butter, Now roll in the chopped Pecans. Back into the freezer only untill butter and nuts are set. then you can remove to refer, or thaw enough to slice 1/4 to 1/2: thick, place on cookie tray.

STATE FAIR WINNER CARAMEL PECAN ROLLS !

Steps:

• For Rolls:.
• Cream butter, sugar and salt. Add eggs.
• In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
• Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
• For Caramel Syrup:.
• Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
• Place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
• Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.

SIMPLE PECAN ROLLS

Steps:

• In a mixing bowl, beat butter, brown sugar and cinnamon until well blended.
• Spread in the bottom of a 9 inch round baking pan.
• Top with pecans.
• Place rolls upside down over pecans.
• Bake at 450* for 8-10 minutes or until golden.
• Immediately turn onto a serving platter. Serve warm.