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