I’m gonna keep it real with you guys because that’s just the kind of relationship we have. These browned-butter pecan rolls, well, you got to work for these beauties. I’m not saying there’s anything difficult about it but it takes time. A good bit of time actually, but believe me when I tell you, I have never EVER tasted sweet rolls like these. They are the Holy Grail of pecan rolls.
This is not my recipe. I got this from the Winter 2016 Southern Cast Iron magazine. I have made others recipes from this particular issue (which I shall post soon), and they are all delicious so if you see it at your local grocer, pick it up!
Before I get into the recipe I have a couple things to say. The recipe calls for cane syrup. I use Steen’s because it’s local to me. Any cane syrup will do, but it must be cane syrup. Molasses will not do. If you’ve never had cane syrup, it’s unique. It has a flavor all its own, it’s robust, and in your face. In this recipe though, it’s mellow and makes for a lovely topping.
The other thought is directed to those folks gearing up for Mardi Gras (you know who you are). I think if you made these smaller, so they’re more bite-sized, topped with Mardi Gras colors and/or icing, these would be the rockingest, most flavorful substitute for a King Cake. Possibly, but this is untested except for in my mind, you could just twist the snakey dough, form it into a ring and see what happens. Baking times would have to be adjusted. If anyone gives that idea a go I would love to hear about it!
Now on to the show…
BROWNED-BUTTER PECAN ROLLS
INGREDIENTS FOR DOUGH
3 1/2 cups all-purpose flour
1 1/4-ounce package active dry yeast
1/2 cup whole milk
1/2 cup sour cream
1/3 cup unsalted butter, cubed
1/3 cup sugar
2 teaspoons kosher salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 cup of toasted and chopped pecans
½ cup of pure can syrup
BROWN BUTTER FILLING
½ cup of butter
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon salt
In a medium sauce pan melt the butter, stirring occasionally. You’re looking for a medium brown color here; it takes about 10 minutes. Remove from heat and let it come to room temperature. Place in your refrigerator till it hardens a bit but still spreadable. If it gets too hard place it on the stove for a few seconds. Mix the spreadable butter with the sugar, cinnamon, and salt mixture until it becomes light and fluffy.
In the work bowl of a stand mixer fitted with dough hook or paddle attachment, combine flour and yeast.
In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until mixture reads 120 degrees on a candy thermometer. Just guess at it if you don’t have a thermometer. Mine does not read as low as 120, so I just wing it, it’s not rocket science here people.
With the mixer on low speed, add milk mixture to flour mixture.
Add egg and vanilla, beat until combined.
Gradually add your remaining 2 cups of flour. Beat at a medium speed until your dough is smooth and elastic. The dough should pull away from the sides but stick to the bottom of the bowl.
Spray a large bowl with nonstick cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm draft-free place until dough has doubled in size, approximately 1 hour and 25 minutes.
After 1 hour and 25 minutes and your dough has risen, punch that sucker down and cover it back up for another 10 minutes or so. While that’s going on, pull out that old trusty 10 inch cast iron skillet and spray it down with some non stick cooking spray.
Preheat your oven to 350°. Lightly scatter some flour onto your counter top. Roll your dough out so that it’s about a 14×10 inch square. Spread the browned butter filling on it and sprinkle with pecans. Now start at one end and start rolling it into a log shape, pinch the seam to seal it up. Slice the log into 12 equal portions or close to it.
Cover those sweet little badgers up and let them rest for about 45 minutes in a warm draft free place.
Bake the rolls uncovered for about 30 minutes or until golden brown. After baking let them rest for about 30 minutes then drizzle them with cane syrup.
**Note: You can make extra browned butter filling. It will keep for at least week maybe longer. It never stays long around my house. Spread that on toast, apples, icecream!Cast iron browned-butter pecan rolls....my oh my! Click To Tweet
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