These are decadently sweet; I think I’m vibrating from all the sugar. They aren’t healthy, but sometimes you just need something like this. I was expecting the topping to be a sauce, but it’s more like pecan praline, which is even better.
I am hooking this recipe up with this week’s Hearth ‘n’ Soul blog hop.
|Why, yes, I do use this pan for everything!|
2 tablespoons golden flax seed meal
3/4 cup warm water – about 105 F
2 teaspoons yeast, or 1 packet
1/3 cup soy milk powder
1/4 cup sugar
1/2 teaspoons salt
1/4 cup Earth Balance margarine, softened or melted
2 to 2-1/2 cups all-purpose or bread flour (I used 2 cups)
1/2 cup Earth Balance margarine
1/2 cup brown sugar (or 1/2 cup white sugar plus 2 teaspoons molasses)
1/2 cup chopped pecans
2 tablespoons softened (not melted) Earth Balance margarine
2 teaspoons cinnamon
Beat together on medium high-speed the flax seed meal, water, yeast, soy milk powder, sugar, salt and margarine until the mixture thickens slightly. Replace beaters with dough hooks and add flour. Knead for 5 minutes on low or until the dough pulls away from the sides of the mixing bowl. Set aside in an oiled bowl to rise until doubled in size, about an hour.
Melt the 1/2 cup margarine in a 10-inch cake pan (you can do this in the oven) or in a 10-inch skillet with an oven-proof handle. Stir in the 1/2 cup sugar. Top with the pecans.
Spread the dough out into an 8 x 16-inch rectangle. Spread the 2 tablespoons margarine on the dough and top with the cinnamon. Roll the dough from the long side into a log. Cut the log into 1 inch thick slices and place in pan. The rolls will not quite touch one another. Set aside to rise until doubled, about 40 minutes.
Preheat oven to 350 F and bake rolls for 35-40 minutes, or until the rolls are brown. Loosen the rolls around the edges with a spatula. Place a plate on top and invert the pan to turn the rolls out onto the plate.
Makes about 16.
Adapted from Great Natural Breads Made Easy.