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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This recipe is from the Cooking Light September 2008 magazine. I just finished enjoying my 2nd roll, and they are delicious! I think the key to keeping them light is to stick to the quantities in the recipe (ie don't add more sugar, etc). I didn't have Pecan's in the house, so I used walnuts, and they also add a good flavor. Enjoy! Ingredients:
3/4 cup warm skim milk |
1/4 cup granulated sugar |
1/2 teaspoon salt |
1 (2 1/4 teaspoon) package dry yeast |
1/4 cup warm water |
1/2 cup egg substitute |
3 tablespoons butter, melted and cooled |
18 ounces all-purpose flour, divided (about 4 cups) |
3/4 cup packed dark brown sugar |
3 tablespoons butter, melted |
1/3 cup finely chopped pecans, toasted |
2/3 cup granulated sugar |
1 tablespoon ground cinnamon |
1 1/2 tablespoons butter, melted |
Directions:
1. Combine first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5-10 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tblsps melted butter; stir until well combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add about 3 3/4 cups flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dought from sticking to hands (dough will feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, free from drafts, 45 minute Punch dough down; cover and let rest 5 minutes.
5. To prepare sauce, combined brown sugar, 3 tblsps butter, and 2 tblsps hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9 inch baking pan coasted with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a slightly floured surface; pat dough into a 16 x 12 inch rectangle. Brush surface of dough with 1 1/2 tblspoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal. Cut roll into 15 slices (approx 1 inch wide). Arrange slices, cut sides up in a prepared pan; slightly coat rolls with cooking spray; cover and let rise in a warm place free from drafts, 30 min or until double in size.
7. Preheat oven to 350.
8. Uncover rolls, and bake at 350 for 20 min or until lightly browned. Let stand 1 min; carefully invert onto serving platter.
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