Wednesday, July 11, 2012

Vegan Pecan Sticky Rolls

Sticky and sweet, loaded with pecans, these rolls are the ultimate comfort food.  Make no mistake, these are packed with fatty goodness, so don’t make them every day, but on special occasions, they sure fit the bill!

These rolls are made the night before and allowed to rise in the refrigerator overnight and then baked the next morning.  This is a big batch of rolls; feel free to cut it in half if you don’t need to feed an army like I usually do.  My pan is a restaurant size 18"x12" but two 9”x13” pans would work if you don’t have a bigger pan.

The Dough
36 ounces flour (approximately 8 cups)
2 ½ teaspoons yeast
½ cup sugar
½ cup margarine, melted
1 teaspoon salt
22-24 ounces liquid, warmed (80 degrees Farenheit), soy/rice milk or water

Place flour in a large bowl and make a well in the middle.  Add sugar, margarine, and yeast in the well, sprinkle the salt around the edge.   Slowly pour the liquid into the well with the other ingredients and begin to incorporate them into flour.  Mix them until the dough pulls together and then turn out onto a floured surface and knead until smooth and elastic, approximately 10 minutes.

Place dough in an oiled bowl and turn to coat.  Cover, and allow to rise in a warm place until doubled, about an hour.  Alternatively the dough can be made far in advance and allowed to rise in the refrigerator until needed.

Sticky Pecan Sauce
1 cup margarine
1 ½  cups brown sugar
2 cups pecans, chopped
In a medium sized saucepan melt the margarine and brown sugar together, whisking until smooth.  Spray the pans intended for baking the rolls with cooking spray.  Pour the sugar sauce into the bottom of the pan and sprinkle with chopped pecans.

The Filling
1 cup brown sugar
2 tablespoons ground cinnamon
1 cup pecans chopped
½ cup margarine, melted
Mix the brown sugar, ground cinnamon, and pecans in a bowl with a fork to break up any chunks.  Melt the margarine in the sauce pan and set aside for final assembly. 

The Assembly
Turn dough out onto floured surface and roll into a rectangle approximately 24”x18”.  Pour the melted margarine over the dough and brush it to out evenly to within ½-inch of the edge.  Sprinkle the filling evenly over the margarine.

Begin to roll the dough from the narrow side, so that the finished roll is 24-inches long.  Brush the open edge with water and pinch the seam to seal it well.  Divide the roll in half, cutting it with a sharp knife.  Cut each in half again, leaving four equal length sections approximately 6-inches long.  Divide each quarter into 5 equal pieces and arrange in pan.  Press each roll lightly into the syrup.  Cover the rolls with plastic wrap and place in refrigerator overnight.  

In the morning, fill a shallow baking dish with warm water and place on the floor of the oven.  Set the oven to 200 degrees.  Once the oven comes up to temperature turn it off immediately and place the cold rolls, plastic wrap removed, in the oven to proof.   The rolls should be double in size from the night before, approximately 30 minutes.  

Remove water pan and rolls from oven and preheat oven to 350 degrees.  Bake rolls for 20-25 minutes until the syrup is between rolls is bubbly and the tops are a deep golden brown.  Do not undercook the rolls, since the syrup can leave the rolls tasting doughy.  

When done, allow to set for 3-5 minutes, run a knife along the edge of the pan to loosen any stuck rolls.  Carefully turn out upside down onto large cutting board or platter.   Be cautious as the sugar syrup is very hot!  Allow to cool 15-20 minutes before serving.

No comments:

Post a Comment