Sticky Pecan Caramel Rolls

By á-7592

The flavors were enhanced by using stored dough, and the butter and sugar seeped into the folds, approximating enriched sweet doughs.

Ingredients

• 1 1⁄2 pounds pre-mixed boule dough
• TOPPING
• 6 tbsp unsalted butter, softened
• 1/2 tsp salt
• 1/2 cup brown sugar
• 30 pecan halves
• FILLING
• 4 tbsp salted butter, softened
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• Pinch of ground black pepper
• 1/2 cup toasted pecans, chopped

Details

Servings 8

Preparation

Step 1

1.Cream together the butter, salt and brown sugar. Spread evenly in a 9-inch cake pan. Scatter the pecan halves over the mixture and set aside.
2.Dust the refrigerated dough with flour and cut off a cantaloupe-sized piece. Dust the piece with flour and shape it into a ball following the method in Step 5 of The Master Recipe (above).
3.With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. Add only enough flour to prevent it from sticking.
4.Cream together the butter, sugar and spices for the filling. Spread evenly over the dough and sprinkle with chopped nuts. Roll the dough into a log. If it’s too soft to cut, chill for 20 minutes.
5.With a serrated knife, cut the log into 8 pieces and arrange over the pecans, with the “swirled” edge facing up. Cover loosely with plastic wrap and allow to rest and rise 1 hour (or 40 minutes if you’re using fresh, unrefrigerated dough).
6.5 minutes before baking time, preheat the oven to 350 degrees.
7.Bake about 40 minutes, or until golden brown and set in center. While still hot, run a knife around the pan to release the rolls, and invert immediately onto a serving dish.