Butterscotch Pecan Rolls

From the kitchen of One Perfect Bite...It wouldn't be Christmas in our house if, at some point, there weren't sticky buns on the table. They are a favorite of the Silver Fox, who, after 50 years of marriage, continues to remind me his mother always made them for him. "He had a very good mother," said she sotto voce. I already have several recipes for the rolls, but because mine always seem to be drier than I'd like, I keep my eyes open for new ways to prepare them. I found this recipe in a Better Homes and Gardens special interest publication called Breakfast and Brunch recipes, and because it was an editor's favorite, as well as being an award winner, I bravely threw myself into the fire and commenced to take another stab at sticky buns. As it turns out, those editors may know a thing or two about picking prize winning recipes. I love these buns and I think those of you who give the recipe a try will also. You just can't beat fast, easy and delicious and these buns are all of that. I double-batched the recipe today with the intent of freezing one pan of the rolls to serve on Christmas morning. When I freeze bread and rolls, it usually is with the intent of using the oven to thaw and warm them in a single step. To that end, once the rolls are turned out of the pan, I foil-wrap and freeze them in a single layer, and then when I want to serve them, I move the entire package to a 300 degree F oven for 20 minutes. It works every time and the rolls taste every bit as good as when they first came from the oven. I hope some of you will keep these rolls in mind for your own Christmas breakfast. Here is how they are made.

Butterscotch Pecan Rolls...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens Breakfast and Brunch

Ingredients:
Bread Dough
2-1/4 teaspoons active yeast
1 cup whole milk
1/4 cup granulated sugar
1 teaspoon salt
2 eggs, well beaten
3-1/2 cups flour
1/4 cup melted butter-flavored shortening (not oil)
Cooking spray
Butterscotch Topping
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
1 cup chopped pecans, chopped
Filling
2 tablespoons butter, melted
1/2 cup brown sugar
2 teaspoons cinnamon

Directions:
1) Heat whole milk in the microwave for 1 minute. In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, place yeast, sugar and salt, stir. Add hot milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant.
2) Stir in well beaten eggs and then half of the the flour. Mix with bread hook until mixture is fully incorporated and dough drapes off of the hook. Stir in melted shortening and then remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
3) Roll dough into a ball and place into a large, well buttered mixing bowl. Turn once to cover all exterior with butter. Cover with a damp kitchen towel and set aside to rise for 30 minutes. Dough will double in size.
4) While dough rises, make butterscotch topping. Place butter, brown sugar and corn syrup in a small sauce pan. Melt over low heat, sitting occasionally. It is very important that the mixture does not reach a boil, or even a simmer. Stir until brown sugar is dissolved and fully incorporated. Spray a 9 × 13-inch rectangular baking dish or two 9-inch circular pie plates with cooking spray. Pour mixture evenly into the bottom of the dish(es). Sprinkle with pecans. Allow butterscotch topping to cool while you roll the dough.
5) Turn dough out onto a lightly floured surface. Roll into a rectangle, approximately 14 × 22-inches. Mix brown sugar and cinnamon in a small mixing bowl. Brush melted butter over dough and sprinkle evenly with cinnamon-sugar mixture.
6) Roll dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on top of butterscotch topping. Cover with a damp kitchen towel and allow to rise for an additional 30 minutes.
7) Preheat oven to 375 degrees. Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top.
8) Remove and allow to cool for 5 minutes, then flip the pan onto a large platter that is slightly larger than your pan. Serve immediately or cool and freeze. Yield: 12 buns.

                    

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