|Sure, there are
three steps, but the
first step is easy
and the last two
steps don't require
any work at all!
|May 6, 2015
Maple Pecan Rolls (or, Rethinking the Sweet
When I think of sweet rolls, the images from my childhood memories
that pop up are of big fluffy rolls coming from a 9 x 13 inch pan, with
barely a crust. Kind of the Wonder Bread of pastries. Moving away
from that model has been an incremental process. First I started by
using whole grains, then seeds and nuts. What a big old fluffy
cinnamon roll was missing compared to other pastries however was
the sugary carmelization of the crust. Pushed up against its fellow
rolls, each individual roll just couldn't carmelize and develop the flavor
that most of its fellow pastries have. The solution to this lack of flavor
problem was to free the sweet rolls from the 9 x 13 pan and bake
them on spaced apart on a parchment lined baking sheet. Here is a
recipe for maple pecan rolls that is baked just that way, with the sweet
maple carmelization offering flavor and texture an old fashioned
cinnamon roll could only dream of. Rather than the twelve rolls I
usually make with this amount of dough, I cut 16 slightly smaller rolls
when making this.
Maple Pecan Rolls from Multigrain Dough (single batch, 16 rolls)
Place the flours, yeast, salt, buttermilk powder and sugar in a large
bowl and stir together. Form a cup in the middle and add the eggs,
butter and water and stir until smooth, then stir vigorously another 30
seconds with a sturdy spoon. Leave covered at room temperature
for 2 hours then refrigerate OR refrigerate immediately and wait at
least 12 hours to use the dough.
Mix the sugars, pecan pieces, ground fennel and salt together in a
small bowl and set aside.
Take the dough out of the refrigerator and roll out on a lightly floured
surface into a 12 x 20 inch rectangle. Brush the dough with the
melted butter then sprinkle the filling evenly over the dough, keeping
filling 1/2 inch from the edges. Roll up the dough from the long side
into a tight roll, pinching the seam together. Cut the roll crosswise in
half, then quarters, then eighths, then sixteenths.
Place each roll on a baking sheet lined with parchment paper, (I
typically place eight rolls per large baking sheet, two sheets per
batch). Cover loosely with plastic wrap and refrigerate for 1-2 days
until ready to bake or allow to rise at room temperature for one hour
Thirty minutes before baking (and about an hour before serving)
remove the rolls from the refrigerator and preheat oven to 450
degrees. Place the rolls in the oven and turn the oven down to 400
degrees. Bake until the tops of the rolls start to brown, about 16-18
minutes. Cool on a wire rack and frost while slightly warm. Sprinkle
with 1/3 cup more pecan pieces before frosting sets.