Prep: 40 minutes
Rise: 8 hours 45 minutes
Cook: 23 minutes
Ingredients
1 package dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (100º to 110º F)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated fat-free milk, divided
14 cup water
1 large egg, lightly beaten
Cooking spray
1 1/4 cups packed dark ground sugar, divided
1/2 cup dark corn syrup (I used dark Agave Nectar with excellent results)
2 tablespoons stick margarine or butter
3/4 cup chopped pecans (I omitted these for my daughters peanut allergy)
1 tablespoon ground cinnamon
Directions
1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Precess 1 additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be tacky).
2. Place dough in a large bowl coated with cooking spray, turning bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place(85º), free from drafts, 45 minutes or until doubled in size. Combine remaining 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.
3. Punch dough down; let rest 5 minutes. Roll into a 24x10-inch rectangle on a lightly floured surface; coat dough with cooking spray. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough, leaving a 1/2 inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do no seal ends of roll). Place long piece of dental floss or string under the roll; slowly pull ends to cut though the dough. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray; let rise in refrigerator 8 to 24 hours or until doubles in size.
4. Preheat oven to 375º.
5. Bake rolls at375º for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of each pan; invert onto plate. Yield: 2 dozen

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