Tree-Ripe Fruit Co.
Cook time: 50 Minutes, 20 Minutes cooling
Total time: 3 Hours, 40 Minutes
Number of servings: 12
This recipe features our raw Georgia pecans from Pearson Farm available every summer!
•¼ cup honey
•½ cup dark brown sugar
•1 teaspoon ground cinnamon
•1 pinch ground cloves
•1 pinch ground nutmeg
•⅔ cup water
•3 cups bread flour, divided
•⅔ cup whole milk
•2 large eggs
•2 teaspoons instant or rapid-rise yeast
•2 ½ tablespoons granulated sugar
•2 teaspoons kosher salt
•6 tablespoons unsalted butter, softened
•½ cup honey
•½ cup dark brown sugar
•1 teaspoon kosher salt
•6 tablespoons unsalted butter, melted
•1 tablespoon water
•1 cup chopped pecans, toasted
- Mix ½ cup dark brown sugar, ground cinnamon, ground cloves, and ground nutmeg in a small bowl and set filling aside. Set aside ¼ cup honey.
- Whisk 2/3 cup water and ¼ cup bread flour in a microwaveable bowl. Microwave flour mixture for one minute, whisking every 15 seconds to avoid lumps. Paste should be twice as thick after microwaving.
- In a stand mixer bowl whisk milk and flour paste together until no lumps remain. Add eggs and whisk until smooth.
- Add yeast and remaining 2 ¾ cups bread flour. Fit bowl in mixer equipped with a dough hook and mix on low for 2 minutes. Rest dough for 15 minutes.
- Add 2 teaspoons kosher salt and 2 ½ tablespoons granulated sugar, mix on medium for 5 minutes.
- Add 6 tablespoons softened unsalted butter, mix on medium for 5 minutes.
- Place dough on floured counter and gently knead dough into a ball. Place dough ball seam side down in a greased large bowl.
- Lightly oil dough ball top, cover bowl in plastic wrap, and let the dough rise for one hour until it has doubled in size.
- In a bowl whisk ½ cup dark brown sugar, ½ cup honey,1 teaspoon kosher salt, 6 tablespoons melted unsalted butter, and 1 tablespoon water for the topping.
- Grease a 13×9 inch baking pan and pour the topping into it. Spread honey topping evenly on the bottom of the pan.
- Evenly sprinkle the pecans on top of the honey topping.
- Place dough on lightly floured counter and press it into an 18×15-inch rectangle. Use flour sparingly to dust hands.
- Pour honey onto dough and spread with a knife or bottom of a spoon to evenly coat the dough. Sprinkle filling sugar mixture on top of honey. Leave a one-inch edge on an 18-inch side of the dough and face it furthest away. (The clean edge will be used to pinch the dough roll together.)
- Roll dough rectangle starting from the opposite long end of the clean edge. Roll dough loosely, do not make a tight final roll. Pinch clean edge of dough to the roll.
- Lay dough roll seam side down. With a knife, score 11 slice marks evenly into dough roll.
- Using a 12-inch piece of fishing line or dental floss, encircle dough log from beneath. At the first mark, cross both ends of the fishing line together slicing the dough roll. Continue on every mark to slice all the dough in 12 slices.
- Place dough slices, sliced side down, evenly in baking pan. Cover pecan rolls in plastic wrap and let dough rise until they are touching each other, about1 hour.
- Line bottom oven rack with foil to prevent honey from dripping in oven. Heat oven to 375 degrees.
- Remove plastic wrap from buns and place pan on upper oven rack. Bake for 20 minutes.
- Tent pecan rolls with foil and continue baking until buns read 200 degrees. About 10 minutes.
- Cool rolls on rack for 5 minutes.
- Place sheet pan on top of rolls and flip the pan. Keep pan on rolls for another 5 minutes on cooling rack.
- Remove pecan roll pan from top of rolls, let cool for 10 minutes. Serve.