Sweet Rolls: Maple Triple Twist Rolls

By NicoleS

Makes two coffeecakes from this dough, but you can also make all types of rolls, coffeecakes, and butterhorn rolls from the other half of the dough.

Ingredients

• Dough:
• 1 cup water
• 2 pkgs. active dry yeast
• 1 tsp. sugar
• 1/3 cup nonfat dry milk
• 1/3 cup butter
• 1/3 cup honey
• 3 eggs
• 1 tsp. salt
• 2-1/2 cups bread flour
• 2 to 2-1/2 cups all-purpose flour
• 3 Tbsp. soft butter, for spreading
• Filling (for one coffecake):
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans
• 1 tsp. cinnamon
• 1 tsp. maple flavoring
• Frosting:
• 1 Tbsp. butter
• 1 Tbsp. milk
• 1 cup powdered sugar
• 1/2 tsp. vanilla

Details

Servings 2

Preparation

Step 1

In a bowl, place all filling ingredients and stir to combine.

In a large electric mixer bowl, dissolve yeast and sugar in water. When dissolved add dry milk, butter, honey, eggs, salt and bread flour. Blend together on low speed; beat on medium speed for 4 minutes. Change to bread hook and add all-purpose flour to make a soft dough. Knead for 6 minutes or until dough is smooth and elastic. Put in a greased bowl, turn dough over, cover and let rise until double in bulk. Punch down. Put dough on lightly floured pastry cloth. Divide dough into two equal parts, cover and let rise for 15 minutes to relax the gluten and make rolling easier.

Take one part of the dough and divide into three equal pieces. Roll out each part to an 8-inch circle that is 1/8-inch thick. Spread with 1 Tbsp. butter, sprinkle 1/3 of filling mixture over one circle, top with another circle and repeat process with the other two circles, placing each on top of the previous circle. Put a 1-inch round cutter or bottle cap in the cente rof the dough. Cut 16 even wedges from the outer edge of the dough to the center bottle cap. Lift up each 3-layer wedge and twist about 4 times. Remove bottle cap. Cover and let rise until double in bulk. Bake in a preheated 350-degree oven for 22-25 minutes or until golden brown.

For the frosting: Melt 1 Tbsp. butter and 1 Tbsp. milk together, then stir in 1 cup powdered sugar and 1/2 tsp. vanilla. Drizzle frosting over finished warm coffee cake.