Cut the calories; keep the flavor – Pecan Sticky Rolls
Cut the calories; keep the flavor
by Sally Uhrich
The holidays are over and you have left-overs in the
freezer, decorations to put away and, if you’re like most of us, a bit
of an expanding waistline. Your first New Year’s resolution is to make
exercise and healthy eating a priority.
Now you begin thinking your diet must be void of
all sweets. Before you start feeling deprived, know that Cooking Light
magazine specializes in creating healthier versions of family recipes
that have been sent in by the readers.
Such is the case with Angela Thompson, who sought a,
“nutritional overhaul,” of her grandmother’s favorite Pecan Sticky
Roll recipe. The magazine staff greatly reduced the fat and sugar
content, while maintaining the dough’s richness and stickiness of the
sauce. The recipe is featured in the 2009 edition of Cooking Light
Pecan Sticky Rolls
1/4 cup warm skim milk (100 to 110 degrees)
1/4 cup granulated sugar
1/2 tsp. salt
1 package of dry yeast
1/4 cup warm water (100 to 110 degrees)
1/2 cup egg substitute
3 Tbsp. butter, melted and cooled
4 cups all-purpose flour (about 18 oz.), divided
1/4 cup packed dark brown sugar
3 Tbsp. butter, melted
2 Tbsp. hot water
1/3 cup finely chopped pecans
2/3 cup granulated sugar
1 Tbsp. ground cinnamon
1 1/2 Tbsp. butter, melted
*Combine first 3 ingredients in a large bowl.
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand five
minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3
Tbsp. melted butter; stir until well mixed.
*Spoon flour into dry measuring cups; level with
knife. Add 3-3/4 cups flour to yeast mixture; stir until smooth. Turn
dough out onto a lightly floured surface. Knead until smooth and
elastic (about eight minutes); add enough of remaining 1/4 cup flour, 1
Tbsp. at a time, to prevent dough from sticking to hands.
*Place dough in a large bowl coated with cooking
spray; turn to coat top. Cover and let rise in a warm place (85
degrees), free of drafts, 45 min. Punch dough down and turn over in
bowl; lightly coat with cooking spray. Cover and let rise 45 minutes.
Punch dough down; cover and let rest five minutes.
*For sauce, combine brown sugar, 3 Tbsp. butter, and
2 Tbsp. hot water in a small bowl; stir with whisk until smooth.
Scrape brown sugar mixture into a 13 x 9 inch baking pan coated with
cooking spray, spreading evenly with a spatula. Sprinkle brown sugar
mixture evenly with pecans, and set aside.
*For filling, combine 2/3 cup granulated sugar and
cinnamon in a small bowl. Turn dough out onto a lightly floured
surface; pat dough into a 16 x 12 inch rectangle. Brush surface of
dough with 1-1/2 Tbsp. melted butter. Sprinkle granulated sugar mixture
evenly over dough, leaving a 1/2 inch border. Roll up jelly-roll
fashion; pinch seam to seal (not ends). Cut into 15 slices (approx. one
inch wide). Arrange slices, cut sides up in prepared pan. Lightly
coat rolls with cooking spray; cover and let rise in a warm place 30
minutes or until doubled in size.
*Pre-heat oven to 350 degrees. Uncover rolls and
bake for 20 minutes or until lightly browned. Let stand one minute.
Carefully invert onto serving platter. Yield: 15 servings