Pecan Rolls

For the pecan topping:
In a medium-sized bowl mix together the butter, sugar and molasses. Add the pecans, mix thoroughly and spread on the bottom of a lightly greased 8×11-inch baking pan.

For the dough:
Combine the flour, salt, and yeast in a large bowl. Set aside.

Pour the water and milk into a small pan and add in the butter. Heat on medium low, stirring constantly, until the butter is melted and the mixture is homogeneous.

Add the butter mixture to the flour and stir a little. Then add the egg and stir until a soft dough is formed (an additional ½ cup of flour may be needed if the dough is too wet).

Knead the dough for a few minutes on a lightly floured surface. Lightly flour the bowl it was in previously before placing the dough back inside and letting it rest for 10 minutes.

For the assembly:
After the dough has rested for 10 minutes, roll it out on a lightly floured surface into a rough rectangle shape, roughly 14 x 8 inches.

Spread the grated apples evenly over the dough, leaving about a 1 inch border around the edges. Sprinkle the pecans and cinnamon over the apples before tightly rolling the dough into a log, starting from a long edge. Cut into 10 pieces (each will be roughly 1½ inch wide) and place on top of the pecans, cut side facing up, in the baking pan.

Place in a warm oven (see note below) for 15 minutes or so (until the rolls have doubled in size).

Then heat the oven to 375 F (leaving the rolls inside the oven while its preheating) and bake until the rolls are lightly browned (a total of 25-30 minutes). Make sure to rotate the pan after 15 minutes and loosely cover with aluminum foil for the rest of the baking time. Remove from the oven and slightly cool before serving.

Notes:
1. I preheated my oven to around 200 F, turned it off and then placed the rolls inside to rise.
2. Recipe adapted from Sally’s Baking Addiction’s cookbook recipe for “Grandma’s Sticky Pecan Rolls”.