Community Cookbook

Whole Wheat Pecan Rolls

Maureen Moore

This recipe makes 16 servings at 400 calories per serving

It takes the same amount of effort to make twice the amount of bread dough so you should double the recipe just for the dough and freeze the remaining half. Then the next time you want to make bread rolls or pecan rolls, you just have to put the dough in the refrigerator to thaw overnight and then let it rise at room temperature one more time in the morning for 30 minutes. (Double recipe = 1 C. hot water, 2 pkg. yeast, 10 g sugar, 2.5 C. milk, one stick butter, 2 tsp. salt, 1200 g whole wheat flour, 128 g sugar.)

½ C. hot water

1 small pkg. or 1 Tbsp. yeast

1 tsp. honey or 5 g sugar, 20 cals

1.25 C. milk, 190 cals

1/4 C. butter (half stick), 400 cals

1/4 C. sugar/brown sugar, 200 cals

1 tsp. salt

4 - 5 C. whole wheat flour, 600 g, 2000 cals

Insides

4 oz. pecan (1/2 pkg.), 800 cals

1/4 C. butter (half stick), 400 cals

1 C. sugar and/or brown sugar, ca. 200 g, 800 cals

5 tsp. ground cinnamon

Bottom of the pan

4 oz. pecan (1/2 pkg.), 800 cals

1/2 C. sugar, 390 cals

1/4 C. butter (half stick), 400 cals

1. Stir together the hot water, yeast, and sugar and let it completely dissolve while you go on to the next step.
2. Melt the butter and mix it with the milk, salt, and remaining sugar on low heat.
3. Stir the yeast mixture into the milk mixture.
4. Add flour to the liquid ingredients about two cups at a time. After adding a sufficient amount of flour, the dough should be dry enough to knead but it should be just wet enough that it sticks slightly to a wooden board. This is because after the dough has risen it will be less sticky and if you mix in so much flour that it isn’t at all sticky then it will produce rolls that aren’t soft enough.
5. Knead the dough for about 5 to 10 minutes. Next let it rise in a warm place about one and a half hours.
6. When it is finished with the first rising, punch it down again. Then place it on a wooden board and roll it out to form a large rectangle.
7. Pour melted butter and sprinkle cinnamon sugar and pecans on the rectangle and then roll it up. Cut the roll into 16 pieces. It’s easiest to get rolls of a consistent size by first cutting the roll in half, then cutting each half roll in halves so that there are four quarter rolls. et cetera
8. Pour melted butter and sprinkle sugar and pecans on the bottom of a pan. Place the rolls on top of the pecan mixture and let rise for another half hour in a warm place.
9. Bake the rolls at 350 degrees Fahrenheit for 30 minutes to an hour.