Caramel Pecan Rolls

Here is the recipe for the Christmas Day caramel pecan rolls. My wife got the recipe from The Gourmet Cookbook.

Pecan Currant Sticky Buns

For Dough

1 ½ c warm milk (105˚-115˚F)

2 (1/4 oz.) packages (5 tsp.) active dry yeast

5 ¼ c all purpose flour

2 tsp. salt

2 large eggs, at room temperature

½ stick (4T) unsalted butter, softened

For Filling

2/3 c packed dark brown sugar

2/3 c dried currants

2/3 c chopped pecans

1 tsp. cinnamon

½ stick (4T) unsalted butter, softened

For Syrup

1 stick (8T) unsalted butter cut into pieces

½ c packed dark brown sugar

½ cup granulated sugar

2 T light corn syrup

¼ c heavy cream

Make the Dough

Stir together ½ c warm milk, yeast and a pinch of sugar in a small bowl until the yeast is dissolved. Let stand until foamy (about 5 minutes.) If the mixture doesn’t foam discard and start over. Put flour, remaining sugar and salt in a mixer bowl and stir together until combined with the dough hook. Combine the rest of the milk with the eggs and add to the flour mixture. Add the yeast mixture and mix at medium speed until a very wet dough forms (about 2 minutes.) Add the butter and continue mixing with the dough hook until the dough is smooth and elastic (about 4 minutes.) The dough will be very sticky. Rinse a large bowl with hot water, transfer the dough to this bowl and cover tightly with plastic wrap. Let the dough rise in a warm, draft free place until doubled (about 1 hour to 1 hour 15 minutes.)

Prepare the filling

Stir together all ingredients except the butter.

Make the syrup

Butter your pan OR large muffin cups (Texas-sized.) Combine butter, sugars, corn syrup and heavy cream in a heavy saucepan and heat over low heat, stirring, until the butter is melted. Bring to a simmer and simmer, stirring, for 2 minutes. Pour into prepared pan or spoon a few tablespoons into each muffin cup.

Fill and form the buns

Turn dough out onto a well floured surface and dust with flour. * I used a baker’s couche and covered the rolling pin with a pastry sleeve because the dough is extremely sticky. Roll out into a 16-12” rectangle so that the long side is nearest to you. Brush off excess flour and spread softened butter over all. Sprinkle filling evenly over the dough. Roll up the dough to form a 16”log and press seam to seal. Cut into 12 rounds with a very sharp bread knife or dental floss. Arrange buns, cut sides up, in pan or muffin cups. Cover with oiled plastic wrap and let rise in a warm, draft-free place until doubled (bout an hour.) * I did all of this the night before and retarded the dough’s rise by placing the pan in the refrigerator overnight. This worked well. The buns were doubled in size by morning and ready to bake.

Place oven rack in center and preheat to 350˚. Bake until puffed and golden, about 30-35 minutes. Cool for about 10 minutes on a wire rack, then invert and remove from pan so caramel syrup is on the top. Serve warm.