Wolfgang Puck WPPSM050C - Manual (Page 13)

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Caramel-Pecan Rolls (cont’d) Caramel-Pecan Rolls
Makes 12 rolls
INGREDIENTS
METHOD
1 In 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.
2 In 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.)
3 Pour 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.
4 Remove 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.
5 Remove 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.
6 When the dough ball has doubled in size, punch it down and let rest,
covered, for 10 minutes.
7 In 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.
8 Mix the remaining chopped pecans, melted butter, 1/3 cup sugar and
the cinnamon. Set aside.
9 Lightly flour a work space. Roll out dough ball to an approximately
9 X 18-inch rectangle.
4 cups bread flour, divided
1 package active dry yeast
1 cup whole milk
1/3 cup sugar
1/3 cup butter
1 teaspoon kosher salt
2 large eggs
3/4 cup light brown sugar 1/2 cup butter
2 tablespoons light corn syrup
2 cups pecans halves
1/2 pod vanilla bean, scraped
1/2 cup pecans, chopped
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
10 Spread the cinnamon sugar mixture over dough.
11 Roll 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.
12 Preheat oven to 375°.
13 Uncover pan and bake in preheated oven for 20 minutes.
14 After 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
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 23