Netent Recipe

Combine dry ingredients

In a large mixing bowl or stand mixer fitted with a paddle, whisk together the all-purpose flour, granulated sugar, instant yeast, and fine salt until evenly distributed.

Add wet ingredients

Add the warmed whole milk, softened butter (reserve 1 tbs for later if very soft), and the large egg to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead—about 6–8 minutes—until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbs additional flour; if too dry, add 1–2 tbs warm milk.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While the dough rises, combine the packed light brown sugar, melted unsalted butter, ground cinnamon, finely chopped pecans, and kosher salt in a small bowl. Stir until evenly moistened and set aside.

Roll out dough

Once the dough has doubled, punch it down and transfer to a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4-inch thick.

Spread filling

Brush the reserved softened butter (or 1 tbs melted butter) evenly over the dough surface. Sprinkle the caramel-pecan filling mixture evenly across the dough, leaving a 1/2-inch border on the long edge.

Form logs and cut

Starting at the long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1 inch each) and place the rolls cut-side up into a greased 9x13-inch baking pan, leaving a little space between them for expansion.

Second rise

Cover the pan loosely with plastic wrap or a damp kitchen towel and let the rolls rise until puffy and nearly doubled, about 30–40 minutes.

Egg wash and bake

Preheat the oven to 350°F (175°C). Whisk together 1 egg and 1 tsp water to make an egg wash; brush lightly over the exposed dough edges (avoid brushing over the filling). Bake the rolls in the preheated oven for 20–24 minutes, until golden brown and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Make caramel glaze

While the rolls bake, combine the heavy cream, 1/2 cup light brown sugar, and 2 tbs unsalted butter in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer. Allow to simmer 2–3 minutes until slightly thickened, then remove from heat and stir in the vanilla extract and sea salt. Let cool 3–5 minutes (it will thicken more as it cools).

Glaze the rolls

When rolls come out of the oven, allow to rest 3–5 minutes, then spoon the warm caramel glaze evenly over the top so it seeps into the swirls. Sprinkle the extra chopped pecans over the glazed rolls for crunch and a final pinch of sea salt if desired.

Serve

Serve warm or at room temperature. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days; reheat briefly in a low oven or microwave before serving.