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Ho-Ho-Holiday Yeast Breads

Holidays is the perfect time to bake up some delicious breads to eat or to give (or both!) I have a whole list of favorites that I wanted to share.

Yeast breads are great for holiday gift giving because they are relatively easy to bake, have a wonderful presentation, can be typically used as a dessert, breakfast, or dinner bread, and although they tend to dry out pretty quickly can be frozen for a couple of months and will maintain.

Yeast breads have a worldly rich history, some of my favorites include: 

• Panettone Hailing from Milan, Italy, this traditionally large loaf of bread is baked in a round, tall-sided pan. It can be served as a breakfast bread or a dessert.
• Stollen From Germany this bread is made from a very rich but not too super sweet dough that is laced with candied fruits and nuts and typically has a soft ribbon of marzipan down the center. The finished loaf is brushed with clarified butter and rolled in sugar. Yumm! As legend has it, the shape of the loaf with its indentation was initially meant to represent the swaddled baby Jesus. 
• Scandinavian Breads Fragrant cardamom or saffron-scented breads that typically are made into braids or rolls. Some of the Norwegian breads are filled with yummy custards, creams, and other fillings. I think these are perfect for post-holiday party breakfasts.

Of all of these worldly favorites though, my ultimate favorite is a recipe that I inherited from my grandmother for her overnight caramel pecan rolls.

What are your favorites? Any recipes handed down through the generations? 

 

Grandma's Caramel Pecan Rolls: 

INGREDIENTS

• 2 cups milk
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water
• 1/3 cup white sugar
• 1/3 cup vegetable oil
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 egg
• 7 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 1/2 cup pecans halved
• 1/4 cup butter, softened
• 1/2 cup white sugar
• 1 1/2 tablespoons ground cinnamon
  

DIRECTIONS

1. Warm the milk in a small saucepan until it boils, then remove from the heat. Let cool. Dissolve yeast in warm water. Let stand until creamy.
2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth.
   
3. Lightly oil the interior of a bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp, clean cloth and let rise in a warm place until doubled in volume.
4. Heat brown sugar and 1/2 cup butter until melted. Remove from heat and stir in corn syrup. Divide mixture between two baking pans (best if they are 9x 13 inches). Sprinkle 1/2 cup pecans in each pan.
5. When dough has doubled in size, flatten it down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon.
   
6. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate a minimum of 12 hours but no longer than 48.
   
7. Get some rest and relaxation in!
8. Remove rolls from refrigerator and let stand in a warm place for approximately 30 minutes while you are preheating the oven to 350 degrees.
9. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately flip over pan on heatproof serving plate. Wait for a cuople of minutes before removing pan, so that caramel drizzles over rolls.

Yumm!

Posted Dec 4, 2007 by sarahisafoodie | 2 Comments | Share It