- Prep Time
- Cook Time
- 12 rolls
Step By Step
- Scant 4 ¼ cups all-purpose flour, plus extra for shaping the dough
- 1 tsp kosher salt
- ¼ cup fine sugar
- 1 ( ¼ -oz) packet fast-rising yeast
- 1 ¼ sticks ( 2/3 cup) very soft unsalted butter, plus extra for the pan
- ½ cup milk, plus 2 tbsp for the icing
- 2 large eggs
- ½ tsp vegetable oil
- 1/3 cup light brown sugar
- 1 tsp ground cinnamon
- 2/3 cup raisins, golden raisins, or a mixture of both
- ½ cup pecans
- 1 ¼ cups confectioners’ sugar
- 1. Put the flour, salt, fine sugar, and yeast into a large bowl. Melt 4 tablespoons of the butter in a small pan. Take the pan off the heat, then use a fork to beat in the ½ cup milk, and then the eggs.
- 2. Quickly mix the wet ingredients into the dry, until you have a rough, sticky dough. Cover with plastic wrap, then set it aside for 10 minutes.
- 3. Sprinkle a little of the flour over your work surface, then scrape the dough out of the bowl onto it.
- 4. Dust the top of the dough with a little flour. With dry, floured hands, knead the dough into a smooth, springy ball. This should only take 30 seconds or so.
- 5. Rub a little oil around the inside of a large bowl, then put the dough into it. Lightly oil a sheet of plastic wrap and cover the bowl. Put the bowl in a warm (not hot) place. After 1 hour, the dough will have doubled in size.
- 6. Flour the work surface and your hands, then turn the dough out onto it. Press the dough out to a rectangle about 16 x 12 inches using your knuckles and palms.
- 7. For the filling, spread the remaining soft butter over the dough, then sprinkle with the brown sugar, cinnamon, and raisins. Chop the pecans, and scatter over.
- 8. Take hold of one of the long sides, then roll the dough around the filling, as though you’re rolling up a carpet.
- 9. Using a sharp knife dipped in a little flour, cut off the very ends of the roll and discard them, then cut the rest of the roll into 12 equal slices.
- 10. Use a little butter to grease the inside of a baking or roasting pan measuring around 10 x 9 inches. Put the rolls in the pan, cut-sides up, spaced apart.
- 11. Rub a little vegetable oil over a sheet of plastic wrap, then loosely drape it over the rolls. Leave in a warm place for 30 minutes, or until the dough looks puffy and they have grown together. Preheat the oven to 350˚F.
- 12. Bake the rolls for 25 minutes, until risen and golden. Cool in the pan for 15 minutes, then turn out of the pan and put them onto a cooling rack. Sift the confectioners’ sugar into a bowl, then mix with 2 tablespoons milk to make a smooth, runny icing. Spoon it over the rolls while they’re still warm.
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