Rum Raisin Pecan Overnight Rolls (abm)
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- 1 1/4 cups milk
- 1 1/2 teaspoons vanilla
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons yeast
- 1 tablespoon orange zest (optional)
- 3 cups flour
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- 1 cup pecans
- 1/2 cup golden raisin
- 1 cup brown sugar
- 1/2 cup honey
- 1 cup butter
- 1/3 cup rum
- 1 1/2 cups pecans (coarsley chopped)
Recipe
- 1 heat milk and butter in microwave for about 45 seconds.
- 2 add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
- 3 when dough is almost done, combine filling ingredients in food processor, blend until well combined.
- 4 remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
- 5 combine topping ingredients in a small saucepan, heat to just warm.
- 6 pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
- 7 cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
- 8 cover buns with plastic wrap and allow to set overnight.
- 9 next morning; place rolls in an oven, that is turned off. fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
- 10 preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
- 11 remove from oven, place another baking sheet or pan over that, flip buns over.
- 12 let the buns cool at least 20-30 minute before serving.
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