Strawberry-Pecan Yeast Rolls |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 24 |
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These treats are so good! The strawberry filling, creamy glaze and crunchy nuts balance the sweet yeast rolls so perfectly. My family loves to eat them as much as I enjoy making them. Ingredients:
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1-1/2 cups 2% milk |
1 tablespoon canola oil |
1 tablespoon honey |
1 egg |
filling: |
1/4 cup butter, softened |
2/3 cup strawberry preserves |
1 tablespoon sugar |
1/2 teaspoon ground cinnamon |
glaze: |
1 package (3 ounces) cream cheese, softened |
1-3/4 cups confectioners' sugar |
1/4 teaspoon almond extract |
1 to 2 tablespoons 2% milk |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a 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 until doubled, about 1 hour.
3. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 15-in. x 10-in. rectangle. Spread butter to within 1/2 in. of edges; spread with strawberry preserves. Combine sugar and cinnamon; sprinkle over preserves.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into 12 slices. Place cut side down in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise until almost doubled, about 30 minutes.
5. Bake at 350° for 25-30 minutes or until golden brown. Cool for 20 minutes. For glaze, in a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Add enough milk to achieve desired consistency; drizzle over rolls. Sprinkle with pecans. Yield: 2 dozen.
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