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1
In bowl of a stand mixer stir together water and yeast; let stand until foamy.
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2
Meanwhile, in a small saucepan over low, heat just until it begins to steam.
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3
Add the 6 tablespoons cut up butter and creme fraiche.
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4
Stir just until melted.
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5
Cool.
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6
Stir milk-butter-creme fraiche mixture into yeast mixture along with eggs and 1-1/2 cups of the flour.
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7
Add the 1/4 cup granulated sugar and the 1 tablespoon kosher salt.
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8
Beat with the stand mixer on low speed for 30 seconds, scraping bowl.
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9
Mix until smooth.
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10
Gradually beat in the remaining 3 cups flour with mixer for 3 to 4 minutes until dough begins to pull away from sides of bowl and is only slightly sticky.
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11
Do not be tempted to add more flour, says Scott.
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12
Transfer dough to a bowl.
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13
Cover surface of dough with plastic wrap that has been lightly coasted with softened butter, then cover bowl with second piece of plastic wrap.
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14
Let rise in a warm place until double in size (about 90 minutes).
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15
While dough is rising, butter the sides of a 3-qt.
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16
rectangular glass baking dish.
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17
In a medium bowl stir together 1/2 cup softened butter, the 1 cup brown sugar, honey and a pinch of salt until well combined.
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18
Stir in 3 tablespoons water.
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19
Transfer topping to pan with a spatula to distribute in an even layer.
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20
Scatter pecan halves over the butter-sugar mixture.
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21
Remove the risen dough from bowl and gently roll out on a very lightly floured surface, to an 18x15-inch rectangle.
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22
Spread the 1/4 cup melted butter evenly over dough.
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23
In a bowl combine 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon and a pinch of salt; sprinkle evenly on dough.
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24
Distribute the 1/2 cup chopped pecans and the dates over the dough.
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25
Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible.
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26
Pinch the edges to seal.
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27
Using a serrated knife, trim both ends.
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28
Then cut the roll in 12 even slices.
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29
Arrange rolls in the baking dish, evenly spacing them in 4 rows of 3 each.
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30
Then use your hands to gently press the rolls into the pecans.
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31
Cover dish loosely with buttered plastic wrap and let rolls rise until fully doubled (about 60 minutes).
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32
Preheat oven to 375F
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33
Uncover rolls and bake about 40 minutes, rotating dish once and tenting loosely with foil if buns begin to brown too quickly.
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34
Let pecan rolls stand in dish on wire rack for 5 minutes.
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35
Invert onto serving platter.
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36
Serve warm.
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37
Make Ahead: Prepare and bake rolls as directed.
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38
Cool rolls completely.
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39
Wrap in foil and store at room temperature overnight.
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40
Unwrap rolls.
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41
Place rolls on a foil lined baking sheet.
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42
Bake in a 350 F oven for 15 to 20 minutes or until warm.
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43
*Bake time includes: Rise time, stand time, and bake time.
