This recipe is adapted from the back of a Domino Sugar box.
- 2 eggs
- 3/4 C warm water
- 1 package active dry yeast
- 3.5 C sifted AP flour
- 1tsp salt
- 2 TBL Domino Granulated Sugar
- 1/2 C unsalted butter
- 1/4 C butter
- 1/3 C Domino Dark Brown Sugar
- 1 TBL ground cinnamon
- 1/4 C raisins
- 1/4 C chopped pecans
- Domino Turbinado Sugar (new product) for sprinkling
- 3/4 C Domino Confectioners Sugar
- 2-3 tsp milk
STEP BY STEP
- Beat eggs in medium sized bowl
- Add 3/4 C warm water and yeast, stirring to dissolve yeast.
- Let rest on counter 10 minutes.
- In large bowl, mix flour, salt and sugar.
- Using a large salad fork, blend in butter until it resembles corn meal
- Slowly combine with yeast mixture – it will be lose and sticky
- On floured surface, knead by hand until smooth – about two minutes
- Add more flour to surface as necessary
- Form dough into a ball and wrap in plastic wrap
- Chill for at least two hours, or overnight.
- When ready to bake, roll dough into a rectangle and to about 1/4 inch on a well-floured surface.
- In a bowl, mix brown sugar, cinnamon, raisins and pecans
- Brush dough with melted butter leaving a one inch border on one of the longer sides.
- Sprinkle with turbinado sugar leaving 1 inch border
- Roll dough to form a long rope
- Using dental floss cut into half, then half again, then half again. You should end up with eight rolls
- In a round greased cake pan place one in the center, then space the remaining seven around the perimeter.
- Place the seam toward the center, in case of leakage.
- Allow to rise for 30-45 minutes
- Sprinkle with Turbinado Sugar
- Bake in a pre-heated 350º oven for 22-24 minutes
- Turn out onto a drying rack, that is set over newspaper.
- Allow rolls to cool five minutes before icing
ICING YOUR ROLLS
- Mix confectioners sugar and milk together until smooth
- Drizzle icing over rolls and serve
More recipes at www.DominoSugar.com