Sunday, July 12, 2009

Bread- Part 2 - Sticky Pistachio Rolls

In my previous post I mentioned making beignets using the enriched dough recipe from the book Artisan Bread in 5 minutes a day. The Sticky Pecan Rolls sounded really tempting and I had some enriched dough left over from the batch. I substituted pistachios for the pecans. I also made the topping with olive oil instead of butter just to keep it a little bit more heart-healthy...

I am happy to report it came out beautiful. Golden brown and yeasty with the caramel topping and the pistachios, it was just the perfect after-school/work snack!

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