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

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

Post from: Baking Delights

2 c flour
4 tsp baking powder
1/2 tsp salt
1 c sugar
1 egg, beaten
1/4 c melted butter
1 c milk
1 c finely chopped rhubarb
1 c pecans or walnuts

Stir dry ingredients together. Mix butter, milk and egg and add all at once, stirring to combine. Fold in the rhubarb and nuts. Spoon into muffin tins. Top with streusel. Bake at 375 35 – 40 minutes

Streusel
1/4 c flour
1/4 c brown sugar
2 Tbs butter
pinch of salt

Mix together with fingers until crumbs are formed.

Post from: Baking Delights

I looked through my files..thought I had a picture of this and didn’t…aww…gee, I suppose that means that I am going to have to actually force myself to make it so I can get a picture in the next few days..I know, it’s tough, but someone has to do it, right?

  This is an absolutely delightful blend of flavors. A layer of buttery rich praline coats the flakey crust and then a thick layer of coconut cream, all snugly covered with a thick whipped cream.

 Coconut praline pie is a perfect finish to a typically southern meal, or will be a nice ending to anything spicy/tropical/exotic.  be sure and use the canned, evaporated milk. You will rarely hear me say that, I much prefer cream, half and half or raw goat milk, however the texture of the custard is dependant on the canned milk. Go figure!

1 baked 9″ pie crust

Praline layer:

1/2 c dark brown sugar

1/2 c (1 stick) unsalted butter

  melt together, stirring constantly, until sugar loses it’s graininess. Quickly pour into the bottom of the prepared crust, spreading to cover.  Sprinkle with 1 1/2 c chopped pecans. Set aside.

Coconut Layer:

1c sugar

3 tbs flour

2 egg yolks

2  14 oz cans evaporated milk

pinch salt

 Whisk together until well mixed and add:

1 c coconut

Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler.

  Let cool for a bit and stir in 2 tsp mexican vanilla (if it is available to you or regular vanilla if not) and 2 TBS butter. Pour over cooled praline layer and chill with a layer of greased plastic wrap over the surface.

  Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie.  Sprinkle with toasted coconut. Serves 8

  I like to plate this on a dessert plate drizzled with some of the praline syrup.  and then dusted with confectioner’s sugar. It just seems to jazz it up a little and make things looks special.

  Picture coming soon..I promise!

Post from: Baking Delights