Apple-Pecan Pull-Apart Rolls | Perfect Amount of Buttery-Sweet Glaze | Everyday Food w/ Sarah Carey
Store-bought apple butter pulls double duty in these marvelous morning buns: it’s spread onto the dough before rolling, and it’s simmered with brown sugar and butter for the sticky-sweet glaze. Toasted pecans and dried currants scattered throughout add just the right amount of texture.
•6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
•1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
•1 cup whole milk
•2 ¼ teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
•2/3 cup granulated sugar
•1 large egg
•3 ½ cups bread flour, plus more for dusting
•1 ½ teaspoons kosher salt
•3 tablespoons unsalted butter, room temperature
•3 tablespoons apple butter, such as Red Jacket Orchards
•2/3 cup packed light-brown sugar
•1 teaspoon ground cinnamon
•Pinch kosher salt
•1 cup chopped toasted pecans
•½ cup dried currants or chopped raisins
•¾ cup packed light-brown sugar
•4 tablespoons unsalted butter
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question "What’s for dinner?" is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
#Rolls #Deliciousness #SweetandTasty
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