• Tue, Dec 16 2008

Cool Rise Maple Pecan Sweet Rolls

 maple sweet rolls

I don’t know how many of you know about the cool rise method of yeast baking.  It was, as far as I know, one of those things that was developed in the 1950s or so to help the homemaker get her bread made more conveniently.  It is a process of using a little more yeast and sugar and then allowing the dough to rise in the fridge overnight.  I wanted to see if it would work for my maple pecan rolls so I made a batch of dough last night and stuck them in the fridge.

maple sweet rolls

As you can see it worked!

This is an awesome method because you just mix up and knead the dough, shape it and cover with plastic wrap.  Then put it in the fridge.  Next morning, take out and let them sit at room temperature while you preheat the oven.  Bake as normal and you are ready to go.  You may need a few extra minutes of bake time because of the coldness of the dough.  These could have been left in the oven an extra few minutes.

This makes 12 HUGE rolls.  That is a vintage dessert plate not a saucer.  Although I had one child thagt ate three of them most people will only be able to handle one.

You can use less butter if you want.  I like the extra richness.  Oh, you can freeze these after baking if you like..just don’t put the glaze on them.

Maple Pecan Sweet Rolls

  •  4 1/2 cups all-purpose flour
  •  1/3 cup packed brown sugar
  •  1 1/2 teaspoons salt
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1 cup milk, warm
  • 1/2 cup unsalted butter, melted
  • 2 eggs at room temperature
  • 1 tsp maple flavoring
  • 1/2 tsp vanilla flavoring

FILLING:

  • 2/3 cup packed brown sugar
  • 1/2 cup unsalted butter, melted, divided in half
  • 1 cup coarsely chopped pecans
  • 1 tsp maple flavoring


TOPPING:

  • 3 cups confectioner’s
  • 1/4 cup melted unsalted butter (more as needed)
  • 2 tsp maple flavoring
  • Cream to thin it out

Mix warm water and sugar and stir in yeast.  Set aside for a few minutes to bubble.  I know this is no longer necessary but I think it still gives better results.

Mix about 2 cups of flour, salt, eggs, and milk into the yeast mixture until smooth. Add flavorings and butter.  Slowly add flour until a soft dough is formed.

Knead a few minutes until smooth and satiny, but still somewhat soft. Let rest for five minutes.

Roll out into a rectangle that is about 1/2 inch thick or a little more.  Spread with 1/4 cup melted butter.  Mix the remaining melted butter (for filling) and brown sugar together.  Add the maple flavoring.  SPread this over the dough and sprinkle with the pecans.

Roll up as for a jelly roll and cut.  Place cut side down on a greased cookie sheet and cover well with plasitc wrap.  Refrigerate overnight.

Next morning place the rolls on the counter while you preheat the oven.  Bake in a 375 oven about 35 minutes or until done. Watch carefully because the sugar will make the bottoms burn if you are not careful.

While the rolls are baking mix the topping ingredients together.  Spread on warm rolls.

Image:Marye Audet

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  • http://www.cococooks.blogspot.com courtney

    I used this method the other day as I was pressed for continoius time. My mother used to make her sweet rolls this way. These look wonderful.

  • Marye

    Thanks COurtney..It was awesome to have them for breakfast.

  • http://a2eatwrite.blogspot.com Jen of a2eatwrite

    They are gorgeous, Marye! I have a bread recipe that uses this method. I’ll definitely have to try it for these rolls or other sweet rolls and make my guys happy.

  • http://wwwbunnysovencom.blogspot.com/ Bunny

    Thes look great Marye! I’ve never done this with yeast dough but I’m certainly going to try it!

  • Marye

    Jen I thinkyou will be happy with it..so nice to make warm sweet rolls for breakfast.

    Bunny! I love when you visit. You should try this..I will be doing it more

  • http://www.dreamflowerknitting.blogspot.com Monica

    I plan on trying these (or a variation thereof) tonight… I’ll actually have time to cook tomorrow…

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  • http://oneperfectbite.blogspot.com Mary

    These look really good. I’ve never tried cool rise but you may just have changed my mind.

  • Marye

    Monica, how did they work?
    Mary-it makes things so much easier in the morning

  • http://www.dreamflowerknitting.blogspot.com Monica

    Well, sorry my report took so long to get back… I threw these together last night for Christmas morning. I changed the recipe to cinnamon rolls w/ cream cheese frosting, and they were a major hit! My mom had half of one (she’s diabetic) and was very impressed… Thank you for bringing back a Christmas tradition that I had to leave behind since the Pillsbury dough boy is no longer allowed in my home…. Thanks Marye…
    Merry Christmas!

  • Marye

    Awesome MOnica!

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  • Tony

    Thank you for sharing your recipe with everyone. I put these rolls together yesterday, and it was all I could do not to go ahead and bake them right away. I did however put them into the cooler over night and baked them this morning. We all enjoyed these rolls thoroughly!! Thanks again, and Merry Christmas!

    Tony

  • Marye

    thanks Tony! I am so glad you like them.

  • Debbie

    What size pan do you use when you make these rolls? I can’t wait to try these!!!

  • Marye Audet

    I use a ..uhh…ummm…bigger than 13 x 9….maybe 14 x26? something like that. :/