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Gingerbread
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Maple-Nut Rolls
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 eggs
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
Milk
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 rolls.
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 directed.
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 12x8-inch rectangle.
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 overbrowning. 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.
 Always Kiss The Cook
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