Sticky pecan rolls

Sticky pecan rolls

Ingredients/Components

• granulated sugar - 1/4 c
• salt - 1 tsp
• water - 4 Tbsp
• buttermilk - 1 c
• baking soda - 1/4 tsp
• all-purpose flour - 3 c
• salad oil - 3 Tbsp
• ground cinnamon - 1 tsp
• active dry yeast - 1 pkg
• butter, melted and cooled - 6 Tbsp
• each firmly packed brown sugar and pecans - 3/4 c

How to make sticky pecan rolls:

In a large bowl, combine baking soda, granulated sugar, salt, yeast and 1 cup of the flour. Place buttermilk and oil in pan over medium heat (about 120°); add to flour mixture and beat with an electric mixer on high for 2 minutes. Stir in 1 1/2 cups of remaining flour and beat with a wooden spoon until smooth. Sprinkle some of the remaining 1/2 cup of flour on a board. Turn dough out onto floured board and knead until smooth and elastic, 8 to 10 minutes, adding flour as needed. Let dough rest on board while preparing pans. In a small bowl, combine water, 4 tablespoons melted butter and 1/2 cup of the brown sugar. Distribute mixture equally among 12 (2 1/2-inch) muffin cups; top mixture with chopped pecans.

Roll dough into a 12 x 15-inch rectangle. Brush surface with the remaining 2 tablespoons butter. Combine cinnamon with remaining 1/4 cup brown sugar and sprinkle evenly over buttered dough. Starting with narrow end, roll rectangle into a cylinder, cut into 12 equal slices and place cut side down in muffin cups. Let rise, uncovered, in a warm place (80°) until doubled (1 1/2 hours). Bake in a 350° oven for about 25 minutes. Invert immediately onto a serving plate; let pan remain briefly on rolls so syrup can drizzle over them. Let cool 10 minutes.

Recipe categories: Breads, Very low carbs, Rolls/biscuits.