APPLE-PECAN PULL-APART ROLLS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Apple-Pecan Pull-Apart Rolls image

Store-bought apple butter pulls double duty in these marvelous morning buns: it's spread onto the dough before rolling, and it's simmered with brown sugar and butter for the sticky-sweet glaze. Toasted pecans and dried currants scattered throughout add just the right amount of texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 13h35m

Yield Makes 12

Number Of Ingredients 17

6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
1 cup whole milk
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
2/3 cup granulated sugar
1 large egg
3 1/2 cups bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
3 tablespoons unsalted butter, room temperature
3 tablespoons apple butter, such as Red Jacket Orchards
2/3 cup packed light-brown sugar
1 teaspoon ground cinnamon
Pinch kosher salt
1 cup chopped toasted pecans
1/2 cup dried currants or chopped raisins
3/4 cup packed light-brown sugar
4 tablespoons unsalted butter

Steps:

  • Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
  • Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 8-inch cake pans with butter; set aside.
  • Filling: In a bowl, stir together butter and apple butter. In another bowl, combine brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture, pecans, and currants. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared pans; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
  • Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in pans on a wire rack, 10 minutes.
  • Glaze: Meanwhile, heat brown sugar, butter, apple butter, and 1 tablespoon water in a saucepan over medium, stirring, until simmering; cook 1 minute. Drizzle over rolls; let cool at least 20 minutes. Serve.

Triston Rhoads
[email protected]

I'm not a fan of pecans, so I used walnuts instead. The rolls were still delicious.


William Carter II
[email protected]

These rolls were a bit too sweet for my taste, but they were still good.


PawesomeGaming
[email protected]

I'm definitely going to make these rolls again. They're so easy to make and they taste amazing.


Aashiq khan Gaming
[email protected]

These rolls are perfect for a fall gathering. The apple and pecan flavors are a great combination.


Shelley Clagg
[email protected]

I'm not a fan of pecans, so I used walnuts instead. The rolls were still delicious.


shakib talukder
[email protected]

These rolls were a bit too sweet for my taste, but they were still good.


Chen Kenny
[email protected]

I'm definitely going to make these rolls again. They're so easy to make and they taste amazing.


Lwandzile Mandisa
[email protected]

These rolls are perfect for a fall gathering. The apple and pecan flavors are a great combination.


Pravesh basnet
[email protected]

I made these rolls for a potluck and they were a big hit! Everyone loved them.


Nihal Kamal
[email protected]

I'm not a fan of pecans, so I used walnuts instead. The rolls were still delicious.


Chloe Waterston
[email protected]

These rolls were a bit dry, but the filling was delicious.


MINTTE CHINAMOOTOO
[email protected]

I had some trouble getting the rolls to rise, but they still tasted good.


praize suavey
[email protected]

These rolls were a bit too sweet for my taste, but they were still good.


Danny Ncube
[email protected]

I've made these rolls several times and they're always a hit. They're so easy to make and they taste delicious.


Poet Torres
[email protected]

These rolls were amazing! I followed the recipe exactly and they turned out perfect.


Rachel Atieno
[email protected]

I made these rolls for my family and they were a big hit! The rolls were soft and fluffy, and the apple pecan filling was delicious.


Michelle Gliss
[email protected]

These apple pecan pull-apart rolls were a huge hit at my holiday party! They were so easy to make and everyone loved them.