"Dorothy's" Caramel Rolls
|Keywords:||cinnamon, caramel, Rolls, yeast|
|3/4 c||lard or oil|
|2 c||luke warm water|
|2 pkg||yeast, or 2 yeast cakes|
|9-10 c||flour (one cup at a time)|
|CARAMEL FOR ROLLS|
|1 1/2 c||brown sugar, firmly packed|
|3/4 c||heavy whipping cream|
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DirectionsMix all of the ingredients together as listed up to the eggs.Then add the beaten eggs, and 9-10 cups of flour (one cup at a time). Mixing well after each addition.Knead well; cover with damp towel or plastic. Let rise until double in bulk. (Can punch down and let rise again.I divide into half, or thirds; pat or roll out to large rectangle. Spread with melted butter; then white sugar and cinnamon.
Can add nut/raisins now if desired.Roll up, cut into thick slices (use dental floss or thread for cutting). Place the slices (in well greased pans) on the caramel base which you have earlier prepared.
Recipe follows.Caramel for Rolls:
Whip sugar, water and whipping cream together with a whisk. Then pour into bottom of 9x13 pans or one much larger pan.Place cut rolls in this mixture. Let rise some and bake 30 minutes, until browned. Cover with foil last 10 minutes if you need to keep the outside of the rolls from getting too brown.Line a larger pan with foil. Butter warm tops to keep them soft. Place the foil -lined pan on top of baked rolls. Tip over and let caramel drain down between rolls.
I leave these pans together to keep the caramel and rolls soft.