4-3/4 to 5-1/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter (no substitutes)
1/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon apple pie spice
1/4 cup butter (no substitutes)
1 cup finely snipped dried apricots
1/2 cup chopped toasted pecans
1 tablespoon half-and-half or light cream
3 tablespoons butter (no substitutes)
1-1/2 cup sifted powdered sugar
1/4 cup maple syrup or maple-flavored syrup
Stir together 2-1/4 cups of the flour and the yeast in a large
mixing bowl. Heat and stir milk, the 1/3 cup butter, granulated
sugar, and salt in a saucepan over medium heat just until warm (120
degrees F to 130 degrees F) and butter almost melts. Add milk
mixture to dry mixture along with eggs. Beat with an electric mixer
on low speed for 30 seconds, scraping bowl. Beat on high speed for 3
minutes. Stir in as much of the flour remaining from the 4-3/4 to
5-1/4 cups as you can.
Meanwhile, for the maple glaze, heat 3 tablespoons butter in a small
saucepan over medium-low heat for 7 to 10 minutes or until light
brown; remove from heat. Stir in sifted powdered sugar and maple
syrup or maple-flavored syrup. If needed, stir in milk to make of
drizzling consistency. Drizzle over rolls; serve warm. Makes 24
Make-Ahead Tip: Place rolls on baking sheet as directed. Cover dough
loosely with clear plastic wrap, leaving room for rolls to rise.
Refrigerate for 2 to 24 hours. Uncover; let stand at room
temperature for 30 minutes. Remove plastic wrap and bake as
Turn dough out onto a lightly floured surface. Knead in enough of
the flour remaining from the 4-3/4 to 5-1/4 cups to make a
moderately soft dough that is smooth and elastic (3 to 5 minutes
total). Shape into a ball. Place in a greased bowl, turning once to
grease surface of dough. Cover; let rise in a warm place until
double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in
half. Cover; let rest for 10 minutes.
Lightly grease two baking sheets. Roll each half of dough into a
For filling, combine brown sugar, the 1/4 cup flour, and apple pie
spice. Using a pastry blender, cut in the 1/4 cup butter until
crumbly. Stir in dried apricots. Sprinkle filling over dough
rectangles; top with pecans. Roll up each rectangle, jelly-roll
style, starting from the long side. Seal seams. Slice each roll into
12 pieces. Place, cut sides down, on prepared baking sheets.
Cover dough loosely with clear plastic wrap, leaving room for rolls
to rise. Let dough rise in a warm place until nearly double in size,
about 30 minutes. Remove plastic wrap.
Preheat oven to 375 degree F. Break any surface bubbles on dough
with a greased toothpick. Brush dough with some of the half-and-half
or light cream.
Bake in the preheated oven for 20 to 25 minutes or until light
brown. If necessary, cover rolls loosely with foil for the last 5 to
10 minutes of baking to prevent over browning. Remove from oven.
Brush again with half-and-half or light cream. Cool for 1 minute.
Carefully invert rolls onto wire rack. Cool slightly. Invert again
onto a serving platter.