Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sweet Yeast Dough:
2 pk Active dry yeast (1/4 oz ea)
1/4 c Water -- warm
3 Eggs
1/3 c Granulated sugar
2 ts Salt
1/2 ts Baking soda
1 c Buttermilk or sour milk
1/2 c Butter -- melted
3 3/4 c All-purpose flour
2 c Whole wheat flour
1/4 c Wheat germ
Currant-Pecan Filling:
1 1/2 c Brown sugar -- packed
1/2 c Butter -- softened
1 1/2 tb Ground cinnamon
1/2 c Dried currants
3/4 c Pecans -- finely chopped
Sticky Pecan Glaze:
1 c Butter -- softened
1 3/4 c Brown sugar -- packed
1/4 c Dark corn syrup
3/4 c Pecans -- halves or
- coarsely chopped
Cinnamon Roll Filling:
1 1/2 c Brown sugar
1 1/2 tb Cinnamon
Cinnamon Roll Glaze:
1 1/2 c Powdered sugar
1/8 ts Vanilla
1 tb Butter
1 tb Lemon juice
1 tb Water -- warm
Sweet Yeast Dough:
Note: All-purpose flour can be substituted for wheat flour and
germ, in roughly the same quantity--then you can skip the step of
combining them in a separate bowl.
Sprinkle the yeast over the warm water in a small bowl, stir, and
let stand until soft, about 5 minutes. Reserve.
In a large bowl, combine eggs, sugar, salt, baking soda,
buttermilk, and butter, and beat until smooth. Stir in reserved
yeast. In a separate bowl, combine the flours and wheat germ. Then
add 3 cups of the dry mixture to the wet ingredients, beating until
well blended. Add 2 more cups of the dry ingredients and beat until
the dough just holds together. Turn out onto a lightly floured
board and knead for 1 minute. Let the dough rest for 10 minutes.
Knead the dough again, sprinkling on the remainder of the flour
mixture as needed, until smooth and elastic, about 10 minutes.
Place in a greased bowl, turn, cover with plastic wrap, and let
rise in a warm place until about doubled in bulk, about 60 minutes.
Meanwhile make the filling. Combine all ingredients, reserve.
And the Sticky Pecan Glaze. Combine the butter, brown sugar, and
corn syrup in a bowl and beat until well mixed. Spread evenly over
the bottom of a buttered 10x15" baking pan. Sprinkle evenly with
the pecans and set aside.
Making Sticky Pecan Buns:
Punch the risen dough down and turn it out onto a lightly floured
surface. Roll out into a 15x24" rectangle about 1/2" thick.
Sprinkle the reserved filling over the dough, gently pressing the
mixture into the dough with your fingers. Beginning with the short
end, roll the dough up like a jelly roll. Slice crosswise into
12 equal pieces. Place the slices, cut side down and barely
touching each other, on top of the glaze in the pan. Cover, and let
rise in a warm place until puffy and almost doubled in bulk, about
25 minutes. Preheat the oven to 375°F. Bake the buns until golden
brown on top, 25-30 minutes. Remove from the oven and cool in the
pan to set the glaze, about 5 minutes. Invert onto a serving tray
or another baking sheet and allow the glaze to dribble down the
sides. Pull apart and serve warm.
If You Want Cinnamon Rolls:
If you want cinnamon rolls, roll the dough into the same 15x25"
rectangle, brush with melted butter and sprinkle the following
filling over it, pressing in lightly with fingers.
Filling For Cinnamon Rolls:
Mix thoroughly. Preheat the oven to 375°F. Beginning with the short
end, roll the dough up like a jelly roll. Slice crosswise into
12 equal pieces. Place the slices, cut side down and barely
touching each other. Cover, and let rise in a warm place until
puffy and almost doubled in bulk, about 25 minutes.
Bake the buns until golden brown on top, 25-30 minutes. Invert
onto a serving tray or another baking sheet.
Glaze For Cinnamon Rolls:
Mix together until smooth. Drizzle over inverted rolls while warm.
