Pecan Rolls

Ingredients

1 ½ c milk, warmed

2 ¼ tsp active dry yeast

½ tsp granulated sugar

3 ⅓ c Niobrara Grain and Milling Bread Flour

1 tsp salt

¼ c white sugar

4 tbsp butter, softened

Pecan Topping

8 tbsp butter

1 cup light brown sugar

½ tsp vanilla

¼ tsp cinnamon

¼ cup heavy cream

⅛ tsp salt

 1 ½  cup pecans, chopped

Filling

4 tbsp butter, melted

½ cup light brown sugar

½ cup white sugar

3 tsp cinnamon

1 tbsp flour

To make the dough

Combine the yeast with the warm milk and ½ tsp of sugar, and let it sit for 5 minutes until foamy.

In a mixer, combine the flour, salt, and white sugar.

Pour the yeast mixture into the dry ingredients, and knead with a dough hook until combined. Let it sit for 15 minutes covered.

Start the mixer on low and add 4 tablespoons of softened butter, 1 tablespoon at a time.

Knead on low speed for 5-8 minutes.

Use your hands to form the dough into a ball, then return it to the bowl.

Cover and rest in a warm spot in your kitchen for 60 minutes or until doubled in size.

Dump the dough out onto a floured surface.

Roll the dough out to a 10x20-inch rectangle.

Melt the butter, add the sugars, flour, and cinnamon. Mix until combined.

Spread onto the dough to the edges.

Roll up tightly, starting with the longer edge, pinching the dough to seal the edge.

Cut into 8 equal pieces, or for smaller rolls, cut 12 pieces.

For the topping, heat a small saucepan over low heat. Add the butter, brown sugar, vanilla, cinnamon, heavy cream, and salt.

Bring to a low boil, then reduce the heat to a low simmer.

Whisk on low until the sugar has dissolved, for a few minutes.

Lightly grease a 9x12 baking pan.

Pour the caramel sauce into the pan and sprinkle with chopped pecans.

Place the sticky buns in the caramel pecan sauce

Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes.

Preheat the oven to 350℉.

Bake for 25-30 minutes.

Remove from the oven and let rest for 15 minutes before turning your pan over onto another pan or plate.