Caramel Rolls

I am an impatient cook. I like things to move fast, which means that cooking bread can be a frustrating experience for me. I do like homemade bread, but since I usually cut down rising times and take any other short cut I can think of, my bread often does not reach its full potential.

Lucky for me I have my sister living with us for a while who is much more patient than I am. When she asked me if she could make us these caramel rolls one day I didn't have think hard about what my answer would be...yes, yes, and how quickly will they be done?

She patiently followed the recipe perfectly, set the timer to make sure it rose long enough, and tediously took her time creating each perfectly shaped roll and the results were perfectly soft and delectable. As imagined, they were quite sweet, but the texture was oh so perfect and I can't wait for her to offer to make them again!

Click here for printable recipe.

The ingredients:

2 Tbs. active dry yeast

1/2 cup warm water (105-115 degrees)

1-1/2 cups lukewarm milk (95-100 degrees)

1/2 cup sugar

2 tsp. salt

2 eggs, room temperature

1/2 cup oil

6-3/4 to 7-1/2 cups flour, divided

1/3 cup butter, softened

1/2 cup brown sugar

2 tsp. cinnamon

CARAMEL SAUCE:

1 cup butter

2 cups brown sugar

1/2 cup whipping cream or half & half

Prepare caramel sauce first, by combining in a medium saucepan butter, brown sugar, and cream. Bring to boil; cook, stirring constantly for 5 minutes or until sugar is dissolved. Remove from heat; pour sauce into greased 9x13-inch baking pan. Cool completely at room temperature.

Next dissolve yeast is warm water; let rise. In a large mixing bowl, combine lukewarm milk, sugar, salt, eggs, oil, and 3-3/4 cups of the flour; add yeast mixture, mixing until smooth. Knead dough with up to 3-3/4 cups of the remaining flour; place into greased bowl, turning once to coat. Cover; let rise until doubled.

Roll out dough into a 15x6-inch rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon. Roll up into a long skinny tube; pinch shut. slice dough into rolls, 3/4-inch thick. Place dough, face down, into prepared pan with caramel sauce; let rise. Bake in oven at 350 degrees for 20 minutes or until done. Let cool 10 minutes then invert onto serving tray. I spooned whatever caramel sauce remained in the pan over the rolls. Makes 12.

Enjoy!

Check out Sweet Rolls that Rock for lots more yummy looking sweet roll ideas!

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