Currant Pecan Rolls

Name: Currant Pecan Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 2 packages active dry yeast; 3 Tbsps bread flour; 1 liters bread flour, divided; 296 milliliters firmly packed brown sugar, divided; 79 milliliters currants; 1 teaspoon ground cinnamon; 1 Tbsp margarine, melted; 79 milliliters chopped pecans; 118 milliliters cooked potato, mashed; 1 teaspoon salt; 79 milliliters evaporated skimmed milk; 59 milliliters sugar; 1 Tbsp vegetable oil; 473 milliliters warm water (105° to 115°)

Currant Pecan Rolls requires roughly 30 minutes from start to finish. One serving contains 146 calories, 3g of protein, and 2g of fat. This recipe serves 30. If you have active yeast, warm water, bread flour, and a few other ingredients on hand, you can make it.

Instructions

Combine yeast and warm water; let stand 5 minutes.

Ingredients you will need

Water

Yeast

Combine yeast mixture, 1/4 cup sugar, and salt.

Ingredients you will need

Sugar

Yeast

Salt

Add 2 cups flour, potato, and oil; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 3 cups flour to make a soft dough.

Ingredients you will need

Potato

Dough

All Purpose Flour

Cooking Oil

Equipment you will use

Hand Mixer

Sprinkle 3 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic (about 8 minutes).

Ingredients you will need

Dough

All Purpose Flour

Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Ingredients you will need

Cooking Spray