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Sticky-Sweet Pecan Caramel Rolls

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You’ll probably want a fork and a knife to dig into this delicious mess. Enjoy with a steaming mug of coffee this cold February weekend, or serve as part of a brunch buffet.

Sticky-Sweet Pecan Caramel Rolls

1/3 cup (2 oz./60 g) vegetable shortening
1 3/4 cups (14 fl. oz./430 ml) whole milk
1/3 cup (5 oz./155 g) honey
1 package (2 1/4 tsp.) active dry yeast
1 extra-large egg
5 to 6 cups (25 to 30 oz./780 to 940 g) all-purpose flour
2 tsp. kosher salt
2 1/2 cups (20 fl. oz./625 ml) heavy cream
2 1/2 cups (17 1/2 oz./545 g) plus 1/3 cup (2 1/2 oz./75 g) firmly packed brown sugar
6 Tbs. (3 oz./90 g) unsalted butter, melted
2/3 cup (5 oz./155 g) granulated sugar
1 Tbs. ground cinnamon

For the salted pecans:
2 Tbs. unsalted butter
1 1/2 cups (6 oz./185 g) coarsely chopped pecans
1 tsp. kosher salt

In a saucepan, melt the shortening over low heat. Add the milk and honey and heat to 105° to 115°F (40° to 46°C). Pour into the bowl of a stand mixer. Sprinkle in the yeast, and let stand for 5 minutes. Stir to dissolve.

Stir in the egg. Add 5 cups (25 oz./780 g) of the flour and the salt. Fit the stand mixer with the flat beater. With the mixer on low speed, add enough of the remaining flour to make a soft dough that does not stick to the bowl. Remove the flat beater and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth, 5 to 7 minutes.

Turn out the dough onto a floured work surface. Cut the dough in half, and shape each half into a ball. Place on the floured surface and cover with a moistened kitchen towel. Let the dough rise in a warm spot until it doubles in bulk, about 45 minutes.

Meanwhile, in a heavy saucepan, whisk together the cream and 2 1/2 cups brown sugar. Bring to a boil over medium heat, whisking frequently. Reduce the heat to medium-low and cook, whisking frequently, until slightly reduced, about 9 minutes. Remove from the heat.

Butter a 15-by-10-inch (38-by-25-cm) baking dish with some of the melted butter. Spread 1 1/2 cups (12 fl. oz./375 ml) of the caramel sauce into the bottom of the dish. In a bowl, mix together the granulated sugar, 1/3 cup brown sugar, and the cinnamon. Roll out 1 ball of dough on a lightly floured work surface into a 15-by-19-inch (38-by-23-cm) rectangle, with the short side facing you. Brush with 1 1/2 Tbs. of the melted butter, leaving a 1-inch (2.5-cm) border at the top. Sprinkle with half of the cinnamon sugar. Starting at the bottom, roll up the dough into a log. Pinch the seam to seal. Cut the log crosswise into 6 slices with a sharp knife. Arrange the slices, cut side up, in the prepared dish. Repeat with the remaining dough, butter, and cinnamon sugar. Cover with the towel and let rise in a warm spot until doubled in bulk, about 45 minutes.

To make the salted pecans, in a frying pan, melt the butter over medium heat. Add the pecans and salt and cook, stirring frequently, until toasted, about 3 minutes. Drain on a double thickness of paper towels.

Preheat the oven to 350°F (180°C). Bake until the rolls are golden, about 35 minutes. Remove from the oven and brush the rolls with the remaining butter. Let stand for 3 minutes. Place a large rimmed baking sheet over the dish. Using pot holders to protect your hands, hold the baking sheet and dish together, and invert the rolls onto the sheet. Let cool for 5 minutes. Separate the rolls with two forks and let cool for 5-10 minutes more.

In a small saucepan, reheat the remaining caramel sauce over low heat just until warm enough to pour. Serve each roll on an individual plate, topped with 3 to 4 Tbs. of the sauce and a handful of the pecans. Serve the rolls warm. Makes 12 rolls.

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7 Cozy Braised Meat Recipes to Make This Weekend

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Whether you’re aching for something warm and nourishing or on the hunt for an impressive dinner party dish that you can make ahead, braising is the perfect solution. The technique—which refers to refers to partially submerging food in liquid and simmering it for a long period of time—couldn’t be simpler, and it’s ideal for fall, winter and early spring months, thanks to its hearty, stew-like consistency. Brush up on the cooking method with our easy step-by-step on how to braise anything, then bookmark one of the recipes below.

 

Braised Beef with Autumn VegetablesBraised Beef with Autumn Vegetables
This hearty stew has everything we crave in the cold weather months: tender beef, sweet carrots and pumpkin, and plenty of warm spices.
Pomegranate-Merlot Braised Lamb ShanksPomegranate-Merlot Braised Lamb Shanks
Pomegranate juice lends a sweet-tart flavor to this slow-cooked lamb dish, while cinnamon, cumin and allspice add an undertone of spicy warmth. Serve over couscous to soak up the delicious sauce.
Red Wine-Braised Short RibsRed Wine-Braised Short Ribs
Cooked and served in a classic Moroccan vessel known as a tagine, this dish makes a dramatic presentation at the table. Accompany with fluffy mashed potatoes.
Coq au VinCoq au Vin
A traditional dish of Burgundy, coq au vin is perfect for cool autumn and winter evenings. This version calls for whole chicken legs, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven.
Caramel-Braised PorkCaramel-Braised Pork
The signature style of chef Pichet Ong of Batch in New York City is “blurring the line between savory and sweet to create a unique mix of flavors, textures and temperatures.” Here, he braises hearty pork shoulder roast and fresh pineapple in a savory-sweet sauce seasoned with plenty of black pepper.
Osso BucoOsso Buco

Braised in the Italian style, these fork-tender veal shanks are the perfect cold-weather dish. Serve with pasta or polenta for a soul-satisfying supper.