Liralen Li (liralen) wrote,
Liralen Li
liralen

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I was in need of comfort this morning and last night. So I went ahead, and with John's blessing and his kid care of Jet, I made caramel pecan cinnamon rolls last night for this morning. Part whole wheat, only two tablespoons of butter in the whole batch, they still came out yeasty, sticky, crunchy, chewy, and very satisfying. I love shaping them the night before and letting them slow rise in the fridge overnight to be baked as easily as popp'in can rolls that are filled with things I can't pronounce.


It's heavily modified from the Food Network's Grandma Blair's Pecan Caramel Rolls.

1 cup whole wheat flour (preferably stone ground)
1 cup bread flour
1 cup warm water
1 tsp. instant yeast (or a full packet of regular dry yeast, just let it proof in the warm water for a while before mixing everything else in)
1/2 cup granulated sugar
1/2 tsp. salt
2 Tbs. melted butter
1 egg

Mix all the above together until smooth. Add 1 cup flour, and knead in 1/4 to 1/2 cup flour, as needed, to make the dough not so sticky it gums up your hands badly. It should still be fairly 'loose', not firm or hard. It should still stick, just a little, to the counter if kneaded more than half a dozen times without adding a dusting of flour. Turn into a greased bowl, cover with a big sheet of aluminum foil, and let rise in a warm place until doubled (1 to 1 1/2 hours).

While it's rising:
Toast and chop 1 cup pecans into a coarse gravel
Mix together in a small bowl
1/4 cup brown sugar
1/4 cup white sugar
2 tsp. freshly ground cinnamon stick (I like Ceylon cinnamon)

Grease a 9x13 pan. Gently press the risen dough with the heel of the hand, all over, to 'punch it down' and get all the big air bubbles out of it. Then knead it half a dozen times to redistribute the yeast growths.

Roll it out to about a 9x15 rectangle. Sprinkle nuts and sugar mixture on everything but the top inch of dough. Roll it up along the long, sugared side, pinching it tight to keep the roll tight. Seal the unsugared end to the roll. Use a piece of dental floss to cut 12 slices (or a bunch of 1-inch slices) and arrange them in the pan anyhow they'll fit. Cover with the same foil that was used for the bowl, and put into the fridge, overnight.

In the morning, pull the pan out of the fridge, turn the oven to 375. When the oven has reached temperature, take off the cover, and slide into the oven. Bake 25-30 minutes until golden brown on top. Pull out of the oven, let rest for 5 minutes, then scoop them out immediately and lay them, top side down, on a cooling rack. You can just eat them at this point, too, but any leftovers should probably be cooled, upside-down, on the cooling rack, so that they don't stick up the rack.


They were really good with some coffee. Jet ate most of one, too.

He went to Joan's, and helped her take care of Doc, their horse, and did other stuff with her; but, as usual, when Haley's not there, he didn't play nearly as hard as when she is. So when he got home, he had no desire to nap. It took another two hours before he finally went down. He'll need it as we're swimming today. For that matter, I need a nap, too. I had my presentation this morning, and it went very well. Good questions, interesting discussions, and much that was uncovered that I needed to poke at with other minds.

I enjoyed that.

I'm just tired, now. I guess it's time for me to nap, too. That, I guess, is the wonder of a five hour day... I can nap.
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