Recipes

Regular Contributor

Posts: 187

Registered: ‎12-20-2010

Banana-Pecan Sweet Rolls

‎09-15-2011 04:24 PM

/><br/> <br/> There they were....those bananas on the counter with the REALLY dark peels that needed a new home-preferably not the trash. I've been making banana bread and muffins every time we had some of those over ripe bananas and sticking the finished products in the freezer. I wanted a little something different this time. Since moving my cookbooks into the living room bookcase, I've been looking through a lot of the ones I had packed away and finding some really GREAT recipes.</span></span></div> <div><span><br/> <span style=

This is one of them. The dough was quick to put together...and used 3 out of the 4 bananas to boot....WOO HOO! The flavor of bananas is subtle in the rolls but definitely there. I really like the allspice in the filling too...that's a different and tasty surprise. I cut the icing recipe in half and that worked out perfectly. I did like the pecans in the filling but find they fall out as you eat the rolls-I'll either lightly press them into the dough before rolling the dough up to slice, or I think they'd be wonderful without them too.

I didn't bake these off individually on a baking sheet as the original recipe called for-I rolled the rectangle 1" shorter and sliced each roll into 15 slices so that I could bake them off in two 13x9-inch pans. I like cinnamon rolls baked in baking pans-they rise higher and they seem to be moister-at least to me. No sense messing with what works I always say.

One pan stayed upstairs as a treat and the other went into the freezer. We microwaved a couple this morning for about 10 seconds and they were so nice and soft and warm-just as if they were fresh baked.

Now to find some more banana yeast bread recipes.....

Carol

/><br/> <br/> BANANA-PECAN SWEET ROLLS<br/> (Source: adapted from Taste of Home Holidays and Celebrations Cookbook 2007)<br/> <br/> <br/> DOUGH:<br/> 4 3/4-5 c. bread flour<br/> 1/4 c. sugar<br/> 4 1/2 tsp. instant yeast (or 2 (1/4 oz. each) pkg. quick-rise yeast)<br/> 1 tsp. salt<br/> 1 c. milk<br/> 1/4 c. butter, cubed<br/> 1 c. mashed ripe bananas (about 3 medium)<br/> 1 egg<br/> 1 tsp. vanilla extract<br/> <br/> <br/> FILLING:<br/> 3 Tbsp. butter, melted<br/> 1/2 c. chopped pecans<br/> 1/4 c. sugar<br/> 1/2 tsp. ground allspice<br/> <br/> <br/> ICING*:<br/> 2 c. confectioners' sugar<br/> 1 Tbsp. lemon juice<br/> 1-2 Tbsp. milk<br/> <br/> <br/> In a large mixing bowl, combine 2 c. flour, sugar, yeast and salt.<br/> In a small saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add the bananas, egg and vanilla; beat until smooth. Stir in enough remaining flour to make a soft dough (dough will be sticky).<br/> <br/> <br/> Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, 45-60 minutes.<br/> <br/> <br/> Punch down dough. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 15x6-inch rectangle. Brush with melted butter to within 1/2

Starting with a long side, roll up jelly-roll style; pinch seam to seal. Slice each roll into 15 slices. Place in (2) greased 13x9-inch baking pans.** Cover and let rise in a warm place until doubled, about 30 minutes.

Bake @ 400 degrees for 15-18 minutes or until golden brown. If desired, lightly brush tops with melted butter (I always do). Remove from pans to wire racks.

Combine icing ingredients; drizzle over rolls. Serve warm. Makes 30.

*I cut the icing ingredients in half and had plenty of icing to drizzle over both pans of rolls-we don't care for a heavy frosting on sweet rolls.

**The recipe in the cookbook calls for making individual sweet rolls: Roll each half of dough into a 16x6-inch rectangle. Cut each roll into 16 slices; place the slices on greased baking sheets. Follow the instructions above for rising. Bake @ 400 degrees for 12-15 minutes. Remove to wire racks. Make the whole batch of icing and drizzle over rolls. Serve warm. Makes 32 rolls.

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