Classic Pecan Rolls

Directions

1. 1
   In bowl of a stand mixer stir together water and yeast; let stand until foamy.
2. 2
   Meanwhile, in a small saucepan over low, heat just until it begins to steam.
3. 3
   Add the 6 tablespoons cut up butter and creme fraiche.
4. 4
   Stir just until melted.
5. 5
   Cool.
6. 6
   Stir milk-butter-creme fraiche mixture into yeast mixture along with eggs and 1-1/2 cups of the flour.
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   Add the 1/4 cup granulated sugar and the 1 tablespoon kosher salt.
8. 8
   Beat with the stand mixer on low speed for 30 seconds, scraping bowl.
9. 9
   Mix until smooth.
10. 10
    Gradually beat in the remaining 3 cups flour with mixer for 3 to 4 minutes until dough begins to pull away from sides of bowl and is only slightly sticky.
11. 11
    Do not be tempted to add more flour, says Scott.
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    Transfer dough to a bowl.
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    Cover surface of dough with plastic wrap that has been lightly coasted with softened butter, then cover bowl with second piece of plastic wrap.
14. 14
    Let rise in a warm place until double in size (about 90 minutes).
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    While dough is rising, butter the sides of a 3-qt.
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    rectangular glass baking dish.
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    In a medium bowl stir together 1/2 cup softened butter, the 1 cup brown sugar, honey and a pinch of salt until well combined.
18. 18
    Stir in 3 tablespoons water.
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    Transfer topping to pan with a spatula to distribute in an even layer.
20. 20
    Scatter pecan halves over the butter-sugar mixture.
21. 21
    Remove the risen dough from bowl and gently roll out on a very lightly floured surface, to an 18x15-inch rectangle.
22. 22
    Spread the 1/4 cup melted butter evenly over dough.
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    In a bowl combine 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon and a pinch of salt; sprinkle evenly on dough.
24. 24
    Distribute the 1/2 cup chopped pecans and the dates over the dough.
25. 25
    Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible.
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    Pinch the edges to seal.
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    Using a serrated knife, trim both ends.
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    Then cut the roll in 12 even slices.
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    Arrange rolls in the baking dish, evenly spacing them in 4 rows of 3 each.
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    Then use your hands to gently press the rolls into the pecans.
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    Cover dish loosely with buttered plastic wrap and let rolls rise until fully doubled (about 60 minutes).
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    Preheat oven to 375F
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    Uncover rolls and bake about 40 minutes, rotating dish once and tenting loosely with foil if buns begin to brown too quickly.
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    Let pecan rolls stand in dish on wire rack for 5 minutes.
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    Invert onto serving platter.
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    Serve warm.
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    Makes 12 buns.
38. 38
    Make Ahead: Prepare and bake rolls as directed.
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    Cool rolls completely.
40. 40
    Wrap in foil and store at room temperature overnight.
41. 41
    Unwrap rolls.
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    Place rolls on a foil lined baking sheet.
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    Bake in a 350 F oven for 15 to 20 minutes or until warm.
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    *Bake time includes: Rise time, stand time, and bake time.