These Whole Wheat and Pecan Rolls are a comforting addition to any breakfast or brunch table. Combining the earthy richness of whole wheat flour with the crunch of toasted pecans and the sweetness of honey, these rolls offer a perfect balance of texture and flavor. The dough is enriched with vegetable oil and milk for a tender crumb, while a cinnamon swirl adds a warm, aromatic note. They are incredibly easy to make using pantry staples, making them a reliable favorite for weekend baking. Serve them warm with butter or jam for a delightful treat that pairs beautifully with coffee or tea.
Whole Wheat/Pecan Rolls
Description
These Whole Wheat and Pecan Rolls are a comforting addition to any breakfast or brunch table. Combining the earthy richness of whole wheat flour with the crunch of toasted pecans and the sweetness of honey, these rolls offer a perfect balance of texture and flavor. The dough is enriched with vegetable oil and milk for a tender crumb, while a cinnamon swirl adds a warm, aromatic note. They are incredibly easy to make using pantry staples, making them a reliable favorite for weekend baking. Serve them warm with butter or jam for a delightful treat that pairs beautifully with coffee or tea.Ingredients
Directions
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In a large bowl, combine the warm water and yeast. Let sit for 5-10 minutes until foamy.
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Add the milk, brown sugar, salt, and vegetable oil to the yeast mixture and stir to blend.
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Add the white flour, 1-1/4 cups of the whole wheat flour, and the raisins to the liquid mixture.
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Beat the mixture well until a dough forms. Add more whole wheat flour if necessary to create a stiff but manageable dough.
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Transfer the dough to a lightly-floured surface and knead for 2 to 3 minutes until smooth and elastic.
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Place the dough in a lightly-oiled bowl, cover with a damp towel, and let rise in a warm place for 40 minutes, or until doubled in bulk.
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Preheat oven to 375 degrees F (191&# 194;°C).
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Punch down the risen dough and transfer it to a lightly-floured surface. Roll it out into a 16-by-6-inch rectangle.
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Spread the tablespoon of margarine evenly over the surface of the dough.
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Sprinkle the ground cinnamon evenly over the margarine.
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Roll up the dough tightly from the long side.
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In an oiled 9-inch square baking pan, spread the honey and chopped pecans evenly over the bottom.
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Cut the rolled dough into 1-inch thick pieces and place them on top of the honey-pecan layer in the pan.
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Cover the pan and let the rolls rise for about 20 minutes, or until doubled in bulk.
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Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
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Remove from oven and invert the pan onto a serving plate so the honey-pecan topping coats the rolls. Serve warm.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 19.9kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 33.1mg2%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water is warm (110-115ðF) but not hot, as very hot water can kill the yeast.
For a vegan option, ensure the margarine used is dairy-free.
You can substitute the raisins with dried cranberries or apples for a different flavor profile.
Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
If the dough feels too sticky during kneading, add whole wheat flour one tablespoon at a time.
