Bread



Caramel Rolls

Bread

5 c. flour

1tbsp. salt

1/3 c. sugar

1/3 c. butter

1 tbsp. yeast

1/3 tsp. sugar

Warm water as needed (approx. 4-5c.)

Mix yeast and 1/3 tsp. sugar in warm water until dissolved, set aside and let rise. Mix the rest of the ingredients together in a large bowl. Add yeast, once raised, and warm water and mix. If too much water is added, add flour to get a consistency that is soft and manageably sticky. Put a light coat of butter over top of bread, cover bowl with towel and set in a warm, well lit area to rise (takes approximately 1 hr).

Caramel

1 stick butter or margarine

½ c. brown sugar

½ c. white sugar

¾ c. whipping cream

Mix in sauce pan just until sugar is dissolved. Pour caramel in a 9x13 cake pan and spread evenly. (optional: Sprinkle crushed walnuts over caramel). Set aside.

Rolls

With a rolling pin, roll raised dough on a floured surface to approximately ½” thick.

Spread butter evenly on dough to the edges. Spread brown sugar over the butter so it covers the entire area.

Roll dough from one edge onto itself to make a long roll.

Cut roll into 12 slices. Place in caramel, flat side down. Let rise until double in size. (Over night option: place in fridge overnight. Take rolls out the next morning and let raise in a warm place for approximately 1 hr. resume as directed below)

Bake at 350˚ for 20-30 minutes or until rolls are golden brown. Take out of oven.

Put a cookie sheet over the cake pan and flip pans together so the cookie sheet is on the bottom and the cake pan is on top. The rolls will end up on the cookie sheet. Take cake pan off, scrape excess caramel off the pan and spread onto rolls.

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