Caramel Rolls

My kids love when I get time to make them homemade cinnamon or caramel rolls for breakfast. I suppose I could always buy the canned kind, or even cheat by using frozen bread dough, but there is something wonderful about starting from scratch and making them yourself. This recipe is coming to you from my cousin. She included it in a family cookbook we published a few years ago and they are a huge hit!



Caramel Rolls

2 c milk, scalded milk
½ c sugar
½ c shortening
1 t salt
2 pkg. Yeast
¼ c water, warm
1 t sugar
2 eggs
4 ½ - 5 c flour

Dissolve yeast and 1 t sugar in warm water. Set aside. Combine milk, shortening and sugar. When shortening has melted, add yeast mixture, salt and eggs. Mix well. Add flour to make soft dough. Bread flour works best. Do not over mix or dough will get tough. Let rise till double, knead and let rise again. Roll out on flour surface to ½ thick in a rectangular shape about 11 X 18. Spread butter or margarine over surface. Sprinkle with sugar and cinnamon, for a more Scandinavian flavor add cardamom (ground or whole). Roll into log shape. Cut in 1 ½ inch slices. I use a piece of thread (heavy duty works well). Place the thread under the roll of dough where you want the slice, cross the ends on the top and pull. Place the slices in 9X13 pan of caramel. Let rise until doubled. Bake at 350 degrees until golden brown, about 20 minutes. Test by thumping. Turn out onto a large cutting board or other appropriate surface immediately.


Caramel:

1 stick butter or margarine
1 cup brown sugar
2 T corn syrup

Heat all ingredients until dissolved. Pour in 9X13 pan.