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In his American Classics series, cooking guru Scott Peacock shares his best secrets for making caramelly, deliciously scented, perfectly browned pecan rolls.
The ideal pecan rolls can be the star of a weekend breakfast or a birthday brunch. They travel well, too, keeping their yeasty charm when baked ahead and presented as a surprise for your host.
See the following slides for chef Scott Peacock's recipe and step-by-step instructions for creating these caramelly treats.
To get started, stir together water and yeast; let stand until foamy. Meanwhile, heat milk until it begins to steam. Add butter and creme fraiche and stir until just melted. Cool. Stir the milk-butter-creme fraiche mixture into the yeast mixture with eggs and flour. Add granulated sugar and salt, and then beat.
Transfer dough to a bowl. Cover surface of dough with plastic wrap that has been lightly coated with softened butter, then cover bowl with a second piece of plastic wrap. Let rise in a warm place until double in size. "Don't rush it. Slow rising creates better flavor," says Scott.
Transfer topping to pan and with a spatula distribute in an even layer.
Scatter pecan halves over butter-sugar mixture. "Look for fresh pecans. I prefer Georgia's," Scott says. "Buy a pound and keep them in the freezer -- it's less expensive than buying a few ounces at a time."
Spread melted butter evenly over the dough.
Distribute chopped pecans and dates over the dough. "The dates aren't traditional," says Scott. "They're a delicious surprise that echoes the flavor of the caramel on top."
Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Pinch the edges to seal the roll.
Using a serrated knife, trim off both ends. Then cut the roll into 12 even slices. "When you slice the rolls, use a gentle, smooth, sawing motion. It prevents tearing," says Scott.
Cover dish loosely with buttered plastic wrap and let rolls rise until fully doubled. Uncover and bake the rolls, rotating the dish once and tenting loosely with foil if rolls begin to brown too quickly ("which they probably will," says Scott).