RUM ROLLS
The coating on these rolls taste like the sauce for Bananas Foster. And who doesn't like that! A neighbor gave me this recipe and I have been making them for at least 10 years.
Provided by gulf-gal
Categories Breads
Time 1h
Yield 24-36 rolls, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- If rolls are not in an aluminum pan, transfer them to a foil lined baking sheet. With a wooden skewer or fork, pierce each roll several times.
- In a small saucepan heat butter and rum over low heat. Add sugar and heat only long enough for sugar to melt.
- Starting 1 hour before baking, brush a thin layer of sauce over rolls every 15 minutes.
- Bake rolls according to package directions.
Nutrition Facts : Calories 533.9, Fat 15.1, SaturatedFat 6.7, Cholesterol 24.4, Sodium 809.6, Carbohydrate 82.1, Fiber 3.1, Sugar 12.4, Protein 13.6
OVERNIGHT PECAN ROLLS
Make and share this Overnight Pecan Rolls recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 26m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13 inch pan and place frozen dough in pan.
- Sprinkle pudding, pecans, brown sugar, and butter on top of frozen dough.
- Place in COLD oven, and leave in oven overnight. DO NOT OPEN THE OVEN DOOR.
- In the morning, turn on oven to 350 degrees, and bake for 20 minutes, or until done.
- Turn out on foil immediately.
Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 7.9, Sodium 170.3, Carbohydrate 24.6, Fiber 1.2, Sugar 10.8, Protein 2.7
OVERNIGHT PECAN ROLLS
Enjoy warm homemade rolls in the morning! All the work is done the day before!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 14h35m
Yield 15
Number Of Ingredients 15
Steps:
- In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
- Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
- Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
OVERNIGHT BANANA STICKY BUNS WITH PECANS
Make and share this Overnight Banana Sticky Buns With Pecans recipe from Food.com.
Provided by Pinay0618
Categories Yeast Breads
Time 3h22m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Make the dough:.
- In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in all but 1 oz. (1/4 cup) of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.
- Knead, folding the dough over onto itself. If the dough sticks, use a dough scraper to pick up the sticky bits and sprinkle a small amount of the remaining flour onto the surface. Continue to knead until the dough becomes smooth and easy to handle, 5 to 10 minutes. Put the dough in a lightly buttered medium bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.
- Fill the rolls:.
- Turn the dough out onto a lightly floured surface and shape into a rectangle. Roll out into a 16 x 11-inch rectangle. With an offset spatula, spread the softened butter evenly over the dough to within 1/8 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle the mixture evenly over the butter.
- Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it's seam side down. Trim off and discard 1/2 inch from each end; then cut the log into twelve 1-1/4-inch pieces. Cover with plastic wrap.
- Make the caramel-pecan sauce:.
- Generously butter a 12-cup standard muffin pan.
- In a medium saucepan over medium-high heat, combine the sugar and 1/4 cup warm water and stir until the sugar dissolves, 2 to 3 minutes. Bring the syrup to a boil and cook, without stirring, until it begins to caramelize. Gently swirl the pan to help the syrup brown evenly. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Stir in the heavy cream, returning the pan to low heat if the mixture doesn't smooth out immediately. Add the vanilla and salt and stir until smooth. Strain the sauce, discarding the banana. Let the caramel cool until just warm, about 15 minutes. Drizzle about 1-1/2 Tbs. of caramel into each muffin cup, reserving the extra sauce at room temperature. Sprinkle the pecans evenly among the cups.
- Place the dough slices over the sauce and nuts, cut sides down. Cover with plastic wrap and refrigerate overnight.
- Bake the sticky buns:.
- Remove the pan from the refrigerator and let the dough rise in a warm spot until doubled, 1 to 1-1/2 hours.
- Position racks in the center and lower third of the oven and heat the oven to 350°F Put the muffin pan on the center rack and set a foil-lined baking sheet on the rack below to catch any overflowing syrup. Bake until the tops and edges of the buns are browned, 20 to 22 minutes.
- Immediately invert the pan onto a rimmed baking sheet, replace any pecans that fell off, and let cool for 10 minutes. Reheat the reserved caramel sauce and serve the buns drizzled with the sauce.
Nutrition Facts : Calories 462.6, Fat 20.9, SaturatedFat 7.8, Cholesterol 48.3, Sodium 262.2, Carbohydrate 65, Fiber 3.6, Sugar 36.2, Protein 6.9
TITANIC SPIKED PECAN STICKY BUNS
This was an award-winning recipe from one of Emeril's tailgate specials prepared by Beth Bohmeyer. (I believe the name refers to the TN Titans, not the sinking ship). In any case these are pretty awfully good. The whiskey adds a new dimension to the same ol' caramel sauce and the frozen bread dough make them super easy for those upcoming holiday brunches or for your football couch potatoes.
Provided by San Marcos Sunshine
Categories Breads
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 13" x 9" baking pan.
- Combine sugar, butter and honey in a small saucepan. Bring to a boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for one minute, stirring constantly.
- Remove from heat and stir in pecans. Pour into baking pan and set aside.
- Roll dough into a 12" x 16" rectangle and brush with melted butter.
- Combine sugar and spices in small bowl and sprinkle over dough.
- Roll dough from long side, pressing to seal edges.
- Cut into 8 slices and place cut side down in baking pan. Cover with plastic wrap and place in unheated oven with pan/bowl of hot water below (or other warm place) and allow to rise until doubled, about 1 hour.
- Remove plastic wrap.
- Preheat oven to 350 degrees and bake for about 25-30 minutes until buns are golden and syrup is bubbly.
- Cool in pan for 5 minutes and invert onto foil covered baking sheet or serving platter.
- Serve warm.
Nutrition Facts : Calories 502.6, Fat 23.9, SaturatedFat 11.5, Cholesterol 45.8, Sodium 146.4, Carbohydrate 69.9, Fiber 1.2, Sugar 67.9, Protein 1.1
OVERNIGHT PECAN ROLLS
This is a recipe out of the Gold Medal "Lets Bake" that I inherited from my DM. These are rolls my DD loves and makes often on those special occasions.
Provided by Chabear01
Categories Breads
Time 1h20m
Yield 15 rolls, 15 serving(s)
Number Of Ingredients 15
Steps:
- Mix together filling ingredients and set aside.
- Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Place dough in greased large bowl, turning dought to grease all sides. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched).
- Grease rectangular pan, 13 x 9 x 2 inches. Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- Gently push fist into dough to deflate. Pat or roll into 15 x 10 inch rectangle. Spread with 2 tablespoons butter sprinkle with filling. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Stretch and shape to make even. Cut into 15 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
- Heat oven to 350 degrees. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
- ***Note*** to bake immediately ater placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until doubled. Bake as directed above.
PECAN-RAISIN ROLLS
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Provided by David Tanis
Categories breakfast, brunch, snack, breads, pastries
Time 2h
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
- Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
- Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
- As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
- Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
- Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 181 milligrams, Sugar 48 grams, TransFat 0 grams
RUM RAISIN PECAN OVERNIGHT ROLLS (ABM)
This is a combination of various sticky buns recipes, but is mostly influenced by "Rum Rich Sticky Buns" from The Silver Palate Goodtimes Cookbook. The dough recipe is made in the Bread Maker, or you could improvise a KitchenAid Sweet Dough recipe. These rolls are so rich and full of rum flavor, they are sure to please. Overnight and dough procces time is not included.
Provided by BakinBaby
Categories Breads
Time 50m
Yield 15 buns, 15 serving(s)
Number Of Ingredients 18
Steps:
- Heat milk and butter in microwave for about 45 seconds.
- Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
- When dough is almost done, combine filling ingredients in food processor, blend until well combined.
- Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
- Combine topping ingredients in a small saucepan, heat to just warm.
- Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
- Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
- Cover buns with plastic wrap and allow to set overnight.
- Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
- Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
- Remove from oven, place another baking sheet or pan over that, flip buns over.
- Let the buns cool at least 20-30 minute before serving.
Nutrition Facts : Calories 508.9, Fat 28.7, SaturatedFat 10.9, Cholesterol 41.5, Sodium 300.2, Carbohydrate 58.5, Fiber 3.1, Sugar 34.9, Protein 5.5
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