Since we have been discussing cinnamon rolls ... here is a variation that
sounds wonderful to me!!!!
* Exported from MasterCook *
Caramel Rolls
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Daily Bread Mailing List Hand Made
Nuts Want To Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
2 1/2 C Warm Water -- (105 - 115 Deg F)
2 Tbsp Active Dry Yeast -- (2 Pkgs)
1/2 C Granulated Sugar
1 Egg
1 1/2 Tsp Pure Vanilla Extract
1/3 C Vegetable Oil
1/2 C Nonfat Dry Milk -- Or
Buttermilk Powder
1 Tbsp Salt
7 1/2 C All-Purpose Flour -- To
8 C All-Purpose Flour
Caramel:
1 C Butter -- (2 Sticks)
2 C Packed Brown Sugar
1/2 C Light Corn Syrup
1/4 C Water
Cinnamon Filling:
6 Tbsp Butter -- Melted
(3/4 Stick)
1 1/2 C Packed Light Brown Sugar -- Or
Dark Brown Sugar
1/4 C Ground Cinnamon
1 C Chopped Pecans
1 C Dried Currants
Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle
the yeast and add a pinch of sugar. Let stand at room temperature until
foamy about 10 minutes.
In a large mixing bowl, combine the remaining water, remaining sugar, egg,
vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1
minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a
time. Knead by hand or mixer for about 4 to 7 minutes until smooth and
elastic.
Let rise in a draft free place until doubled.
Make the caramel: In a small skillet or heavy saucepan, melt the butter,
brown sugar, corn syrup, and water over low heat stirring constantly. When
melted remove from heat. Pour into baking pans or skillets that have been
coated with Pam. Spread evenly over the surface.Turn onto a floured surface
and knead a couple of times. In a small bowl combine the sugar and
cinnamon. set aside.
Turn the dough out onto a greased surface and divide into 2 portions. Roll
into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges
brush with the melted butter and sprinkle with the cinnamon and sugar
dividing each between each of the 2 rectangles. Then sprinkle both with
pecans and brown sugar. Roll up jelly-roll fashion, starting at the long
edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close
together in pans cut side down. Cover loosely and let rise at room
temperature about 45 minutes or until puffy and even with the rims of the pan.
Bake at 350F until the rolls are light golden brown, about 30 to 35
minutes. Let cool at least 5 minutes, then invert onto a platter or baking
sheet. Let cool for 20 minutes then pull apart to serve warm.
The rolls can be refrigerated or frozen before the last rise. Cover the
pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans
to room temperature and let rest 30 minutes while preheating the oven. If
freezing use a disposable aluminum pan to avoid freezer burn or breakage.
To thaw and bake frozen rolls, let stand uncovered at room temperature
until doubled in bulk about 6 hours.
Jerri Lynn
Oklahoma
<tmiller@intplsrv.net>
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