Sticky Pecan Rolls

© Katherine Stetson

Please review Bread Essentials for valuable tips.

Makes12 rolls.

Dry Ingredients:

  • 3 cups unbleached bread flour
  • 2  teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast

Wet Ingredients:

  • 1 cup spring water
  • ½ cup buttermilk


  • 1 stick unsalted butter, very soft, divided
  • ½ cup dark brown sugar
  • 2/3 cups chopped pecans, divided

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredient into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredient in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8” (1 inch high).  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into a rectangle approximately 4” by 8”.   Cover and let rest for 10 minutes.

Shape the Dough

Prepare a 12-cup non-stick muffin tin by lightly greasing insides of cups with some of the soft butter.  Sprinkle a teaspoon of chopped pecans in the bottom of each cup.  Set aside.

Roll dough into a rectangle approximately 8” by 12”.  Gently spread surface of dough with the soft butter.  Sprinkle on brown sugar and pecans.  Roll up tightly from the long side, squeezing and shaping as you go to ensure an evenly sized log.  Slice log into 12 pieces and place in the muffin cups.  Cover and let rise for 30 minutes.

Bake the Bread

Preheat oven to 375 degrees.  Place muffin tin on a cookie sheet and bake on the center rack for 30-40 minutes, rotating pan halfway through cooking.

Cool briefly on a rack and then turn out upside down onto a plate.

Overnight Method

This method creates a muffin with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Copyright © Katherine Stetson, all rights reserved.