Sour Cream Raisin Pecan Rolls
- 2 cups all-purpose or whole wheat flour, or a mixture
- 4 tsp. baking powder
- 1 tsp. salt
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 2 tsp. grated orange rind plus more for topping, if desired
- 2 cups Hood Light Sour Cream
- 2/3 cup powdered sugar
- 1 Tbsp. Hood Milk
Preheat oven to 375˚F.
Place parchment paper on a baking sheet. Coat with cooking spray.
In a large bowl, combine flour, baking powder, salt, brown sugar, pecans, and raisins. Mix well.
Add the orange rind and the sour cream. Using a wooden spoon, mix until well combined.
Remove dough from the bowl and place on a clean surface lightly dusted with flour. Knead the dough for about 16 turns. Divide the dough into 8 equal pieces and form into rolls. Place rolls in the middle of the baking sheet in two rows of four, and so that the rolls are touching each other. Brush the top of the rolls with a small amount of water.
Bake for 25 to 28 minutes. Let cool for 30 minutes or more on a wire rack before icing.
In a small bowl, combine the powdered sugar and milk until smooth. Top each roll with an equal amount of icing, and grated orange peel, if desired.
Per serving (made with all-purpose flour): Calories: 323, Carbohydrate: 53 grams, Fat: 10 grams, Saturated fat: 4 grams, Protein: 6 grams, Cholesterol: 17 milligrams, Sodium: 287 milligrams, Calcium: 218 milligrams.