These honey pecan rolls are absolutely amazing! I am using the simplest straight dough method here to make the bread dough, whereby all ingredients are placed in a mixer and knead the dough to full development. It is the...
These honey pecan rolls are absolutely amazing! I am using the simplest straight dough method here to make the bread dough, whereby all ingredients are placed in a mixer and knead the dough to full development. It is the easiest mixing method for yeasted bread, and hence more beginner friendly for home bakers. However, the biggest disadvantage of straight dough method is that the bread would lack depth or complexity in flavour and texture when compared to other mixing methods, such as sponge and dough method, pate ferment process, poolish starter, or sourdough etc.
Nevertheless, I find straight dough method the most suitable for making honey pecan rolls, because the rich fillings consisting of sweet honey, buttery toasted pecans and warmth from cinnamon will render the bread packed with bold flavours. In addition, I strongly recommend sprinkling brown sugar for the filling, as molasses in brown sugar provides deep caramel or toffee-like flavour.
These homemade bread rolls may seem intimidating at first, but once you follow the video and steps carefully, I am sure that you will be so proud of yourself for producing such marvellous bread. Give them a try this weekend!
Look at the inner texture. The bread is as soft and as fluffy as cloud.
Golden brown pecan rolls… Yum Yum!
Get the ingredients ready and let’s whip up a batch of these buns!
Ingredients:
(A) Bread dough
Bread flour 270g Cake flour 30g Instant yeast 2 tsp Salt 1/4 tsp Egg 1 no. Honey 30g Milk 130 – 140g (adjustable depending on the dough) Softened butter 30g(B) Filling
Pecan 90g, lightly toasted and choppedSoftened butter 15g (or as needed) Brown sugar 5 Tbsp (or as needed) Cinnamon powder, as neededExtra egg for egg washMethod:
In a mixing bowl, put in bread flour, cake flour, salt, yeast, honey, egg and milk. Knead the ingredients until they form into a dough. (Note: the amount of milk to add may be more or less than what I used here)Add softened butter and continue to knead until the dough is smooth, very elastic and soft.Cover and rest the dough at room temperature for about an hour.After an hour, punch down the dough to release excess air.Transfer dough to kitchen countertop, smooth side facing down. Fold the dough into a rectangle, let it rest for about 15 minutes.Using a rolling pin, roll out the dough into a rectangle, size of about 30cm X 40cm. If the dough keep shrinking while you roll, cover and let the dough rest for about 15 minutes before continue to roll.Once the dough has reached the intended shape and dimension after rolling, brush some softened butter on top of dough, as shown in the video above. Remember to avoid the top and bottom edges, otherwise you won’t be able to seal the dough later on.Sprinkle brown sugar, cinnamon powder and chopped pecans evenly on top, and again avoid touching the top and bottom edges.Start from the longer 40cm side, tightly roll dough up. Place seam side down making sure to seal the edges of the roll. Prepare a 7-inch square baking pan and lined with baking paper.Divide and cut the roll into 9 equal large pieces using a sharp knife. Place each piece in the baking pan, and ensure even spacing between each piece. Cover pecan rolls with plastic wrap or a warm towel and let rise again for about an hour, or until they almost double in size.About 20 minutes before baking, preheat oven at 200 degree Celsius.Remove plastic wrap or warm towel. Apply egg wash on top and sprinkle with more pecans if desired.Bake pecan rolls at 200 degree Celsius for 15 – 18 minutes, or until just golden brown on the edges.Once out from the oven, remove pecan rolls from baking pan. Let cool slightly.Serve warm with more honey glaze.
Pecan rolls in baking pan, before proofing.
After an hour of final proofing, pecan rolls had almost double in size. It’s time to bake.
Fresh pecan rolls from the oven 
