How to Make Easy Pecan Roll

How to Make Easy Pecan Roll Better Audra: Nothing puts the family to Better mood than some homemade bacon just filling the air. American Classic Cheff Scott Peacock shows us how to whip up some Pecan rolls. Nancy: Fresh baked sticky buns are a great way to start the weekend. Scott: Let me show you how to make the dough Nancy. Nancy: Okay. Scott: So we’ve got some yeast that we dissolved in a ¼ cup of warm water and we have ¾ of cup of milk that we teetered it up and melted some butter in there and a little bit of cream fresh, or sour cream now that’s cooled down. We’ll add that on top and then a couple of eggs we just drop those in and then we put some flour. Unbleached all purpose flour. Well we’re going to start, we’re going to put 2 cups into start with and then a tablespoon of kosher salt over the top and then we’ll put another 2 cups of unglazed all purpose flour in there. Nancy: That’s gorgeous. Scott: It’s a really beautiful rich not too sweet dough so we’re going to let this one rise until it is doubled like this one has and then this one is worthy to go ahead and proceed with the recipe. Nancy: Scott, you have a way of making the topping that I haven’t seen before can you show us? Scott: It’s a little unusual so we’re going to start with a stick of unsalted butter and we put this to come up to room temperature so it will blend real easily. Nancy: Alright. Scott: And a cup of light brown sugar. We just want to mix these together a bit and we’re going to use a little bit of wild flower honey so you get all these different levels of sweetness so will just dump this in like that so we just spread this out like so and this way you get a nice even coating and now we have some wonderful pecan halves and these are whole halves and they’re on the small leaves. These are Elliot’s which are my favorite. So now I’ll make the filling mixture for the sticky bun dough. Nancy: Alright. Scott: alright it’s really simple just a little bit of light brown sugar ¼ cup, ¼ of white sugar, pinch of salt of course and this beautiful, beautiful cinnamon that we just ground fresh and we got a teaspoon and a half that’s to taste. I think it should be subtle and not overpowering and now we have this beautifully risen dough and we’re going to, it’s not a very sticky dough at and a lot of it, you want resist the urge to push it down. Nancy: Oh. Scott: This thing is alive and you want to keep it that way as much as you can just a very small amount of flour and then flour your hands a little bit and just pat it so roll out gently. Nancy: From the inside out. Scott: And the we’ve got 4 tablespoons of butter that we’ve melted and we’re just sort of for this through there then we have this sugar mixture and spice and we just sort of sprinkle this evenly over the top and then we have some toaster pecan halves. I like dates and they bring all that chewy sweetness into the inside of the dough but you could leave this out. You could use raisins you could use apricots you could use any sort of dried fruit you wanted too. So now we’re going to start rolling this up and you just want to keep it as tight as you can to a small roll then gently just come to ward yourself so now we will divide this up a serrated knife is the best job. We got a sharp serrated knife and I like it to cut it first in half because you know you need to get 6 rolls out of the each half. So then these get covered over the plastic wrap and then you let them sit and rise for about an hour and a half or so until they’re double in size like this and these are really going to the oven. So here they are Nancy. Nancy: These look amazing. I just can’t wait to dig in. I’m Nancy Hopkins for Better.