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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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When I don't plan on serving these sweet rolls the same day I prepare them, I tuck them into the freezer. Then I can surprise my family with a batch when they least expect it! Ruth Stahl, Shepherd, Montana Ingredients:
2 tablespoons active dry yeast |
1/4 cup warm water (110° to 115°) |
3 tablespoons sugar, divided |
1-1/2 cups warm buttermilk (110° to 115°) |
1/2 cup canola oil |
1 teaspoon salt |
1/2 teaspoon baking soda |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
1 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1 cup chopped pecans |
2 tablespoons poppy seeds |
icing: |
2 cups confectioners' sugar |
4 teaspoons milk |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15-in. x 9-in. rectangle.
4. For filling, in a small bowl, beat cream cheese and butter until fluffy. Beat in the brown sugar, flour and vanilla until smooth. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
5. Cut into 1-in. pieces. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes.
6. Bake at 375° for 12-15 minutes until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: about 2-1/2 dozen.
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