Recipe by pwdcrazy
This recipe is from the Cooking Light September 2008 magazine. I just finished enjoying my 2nd roll, and they are delicious! I think the key to keeping them "light" is to stick to the quantities in the recipe (ie don't add more sugar, etc). I didn't have Pecan's in the house, so I used walnuts, and they also add a good flavor. Enjoy!
Top Review by Bayhill
Yummy! We really enjoyed these "lite" , sweet rolls. I made the recipe as written, using about 4-1/2 cups bread flour (the dough was still quite sticky after using 4 cups). The smell of these rolls while baking was absolutely wonderful and my family could hardly wait until they were done. Thank you for sharing this fabulous recipe. *Made for Fall 2009 PAC*
- 3⁄4 cup warm skim milk
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 (2 1/4 teaspoon) package dry yeast
- 1⁄4 cup warm water
- 1⁄2 cup egg substitute
- 3 tablespoons butter, melted and cooled
- 18 ounces all-purpose flour, divided (about 4 cups)
- 3⁄4 cup packed dark brown sugar
- 3 tablespoons butter, melted
- 1⁄3 cup finely chopped pecans, toasted
- 2⁄3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1⁄2 tablespoons butter, melted
Directions See How It's Made
- Combine first 3 ingredients in a large bowl.
- Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5-10 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tblsps melted butter; stir until well combined.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add about 3 3/4 cups flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dought from sticking to hands (dough will feel slightly soft and tacky).
- Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, free from drafts, 45 minute Punch dough down; cover and let rest 5 minutes.
- To prepare sauce, combined brown sugar, 3 tblsps butter, and 2 tblsps hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9 inch baking pan coasted with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
- To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a slightly floured surface; pat dough into a 16 x 12 inch rectangle. Brush surface of dough with 1 1/2 tblspoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal. Cut roll into 15 slices (approx 1 inch wide). Arrange slices, cut sides up in a prepared pan; slightly coat rolls with cooking spray; cover and let rise in a warm place free from drafts, 30 min or until double in size.
- Preheat oven to 350.
- Uncover rolls, and bake at 350 for 20 min or until lightly browned. Let stand 1 min; carefully invert onto serving platter.