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Sticky Pecan Rolls Recipe

Sticky Pecan Rolls

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Breads Biscuits and Biscotti

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

Showing 1-5 of 5

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  • on September 04, 2010

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    12 hours start to eating but we ended with an absolutly outstanding result: oohs, aahs and yums all around. Without a doubt this was worth the waiting between proofs. The most difficult part of this recipe is dealing with the very sticky dough. The tip for refrigerating the dough before slicing into individual buns was the best advice of all.

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  • on November 16, 2009

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    Very good, but certainly not for the novice baker. The dough was very sticky and wet. Made one roll and it fell apart before I could get it in the freezer. I put the rest of the dough in the fridge for a few hours to firm it up before I tried to roll it out. Made a huge difference! 2nd batch came out great, although very time consuming. Great rainy day project.

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  • on July 07, 2007

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    great

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  • on March 29, 2005

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    This recipe makes a wonderful dough. It does take time... The better part of the day... 2 hours here, 2 hours there... but also rave reviews from the lucky eaters! I will make again, and again, and again...

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  • on September 21, 2004

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    yummy!!! Very good with a hot cup of coffee, or coco. A must try.

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