TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 23

Caramel-Pecan Rolls

Makes 12 rolls

INGREDIENTS

4 cups bread flour, divided

1/2 cup butter

1 package active dry yeast

2 tablespoons light corn syrup

1 cup whole milk

2 cups pecans halves

1/3 cup sugar

1/2 pod vanilla bean, scraped

1/3 cup butter

1/2 cup pecans, chopped

1 teaspoon kosher salt

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

3/4 cup light brown sugar

1 teaspoon ground cinnamon

METHOD

1In the mixer bowl of the stand mixer with the flat beater attached, mix 2 cups of flour and the yeast on speed 1, until mixed.

2In a medium saucepan over medium heat, heat milk, butter, 1/3 cup sugar and 1/3 cup butter to 115-120°, stirring constantly. (Use a candy thermometer to check temperature.)

3Pour milk mixture into flour mixture in mixer bowl. Add salt and eggs. Scrape sides of bowl down. Beat mixture for 30 seconds on speed 1, then 3 minutes on speed 3.

4Remove the flat beater and replace with dough hook. With mixer on speed 1, add remaining flour. When incorporated, turn to speed 3 and beat for 5 minutes.

5Remove dough from bowl. Tuck the dough into a firm ball and place into a well buttered bowl. Cover with a clean towel and place in a draft-free area for at least 1 hour, until doubled in size.

6When the dough ball has doubled in size, punch it down and let rest, covered, for 10 minutes.

7In a 12-inch chicken fryer over medium heat, melt 1/2 cup of butter with 3/4 cup brown sugar and 2 tablespoons corn syrup. Scrape the inside of vanilla bean into the caramel mixture. Add the 2 cups of pecans and mix well. Remove from burner and reserve.

8Mix the remaining chopped pecans, melted butter, 1/3 cup sugar and the cinnamon. Set aside.

9Lightly flour a work space. Roll out dough ball to an approximately 9 X 18-inch rectangle.

Caramel-Pecan Rolls (cont’d)

10Spread the cinnamon sugar mixture over dough.

11Roll the long side up jelly-roll style; this will make an 18-inch roll. Slice the roll into 1-inch slices. Place slices in a 12-inch ovenproof skillet. Cover and let rise again for another 30 minutes.

12Preheat oven to 375°.

13Uncover pan and bake in preheated oven for 20 minutes.

14After removing from oven, place a large plate over the top of the pan and invert. Leave for several seconds so all caramel and pecans release. Serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Wolfgang Puck WPPSM050C operating instructions Caramel-Pecan Rolls cont’d
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WPPSM050C specifications

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Equipped with advanced technology, the WPPSM050C incorporates a user-friendly digital control panel that makes it easy to set cooking times and temperatures. The LED display provides clear visibility, allowing for precise adjustments to ensure perfect cooking results. This technology not only enhances the cooking experience but also promotes better meal preparation, encouraging healthier eating habits.

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