I have to give credit where credit is due….I was truly inspired by an episode of The Pioneer Woman to make this awesome batch of breakfast rolls!!! Although she did not make this particular kind….the yummy looking rolls that she baked on the program haunted me until I made some for myself!!! Thankfully, I gave in…..insert a gleeful sigh here!!
Here is a recipe for my version of the the very versatile breakfast rolls. Oh, and I have to say that I chose to try Ree’s method of dough making since I had not heard of that technique before and let me tell you…..….I’M SOLD!!!! I loved it and the technique was very easy!!!!!
For the DOUGH:
In a dutch oven, heat 1 cup of milk, 1/4 cup of canola/vegetable oil and 1/4 cup of granulated sugar. Keep stirring the mixture together until just before the boiling point. (Set aside and let cool)
Next, add 2 cups of all-purpose flour and 1 package of instant rapid rise yeast to the mixture and mix well. (Set aside and let rise for an hour)
Lastly, stir in an additional 1/4 cup of all purpose flour and 1/4 teaspoon each of baking soda, baking powder and salt. Cover and let rise a bit longer, or choose to make this dough in the evening and store it in an air-tight container in the refrigerator until needed.
When you are ready to make rolls, of any type, flour a board lightly and roll out the dough in a horizontal rectangle fairly thin. Whatever type of rolls that you choose to make, you will need 3 tablespoons of melted butter to pour over the top of the rolled out dough. Spread the butter out evenly with your fingers. Then…..the toppings/choices are endless!!!!
Today, I chose to make Cinnamon Pecan Breakfast Rolls with Marscapone and Vanilla Icing……mmmmmm….were they good!!!!!! Here’s how…..
After spreading the butter out all over the rolled out dough with my fingers, I sprinkled the dough with a generous amount of brown sugar, chopped pecans and cinnamon. At this point, I rolled the dough toward me in a tight roll. Once it was in a complete roll, I sliced the dough in 3/4 inch slices and placed on a buttered sheet pan, cut side up/down…whichever way you view it:). Bake in a preheated oven of 375 degrees for 15 minutes.
For the Icing:
In a mixing bowl, I added 1/4 cup of Marscapone cheese, which was at room temperature. To that, I added 1 teaspoon of vanilla extract, 2 cups of powdered sugar and 2 tablespoons of milk. I mixed the mixture together with a wisk and drizzled over the top of the warm rolls. YUM…..
Much like the variety of rolls that you could make with this dough, the same can be said for the icing!!! Be creative and you decide what flavors that you would like to try!!!
My family is thankful for my DOUGH inspiration because they enjoyed a very delicious breakfast!!!