One Rise Caramel Rolls
Topping:
1 C. firmly packed brown sugar,
1 Cup whipping cream
Mix in an ungreased 13X9 pan. Set aside.
Rolls:
In a large bowl combine 1 1/2 C. flour (fluffed in the container before
measuring),
1/4 C. sugar,
1 t. salt,
1 pkg. active dry yeast
Blend well.
In small saucepan, heat 1 C. water and 2T. butter or margarine until
very warm (120*-130*F). Add warm liquid and 1 egg to flour mixture.
Blend at low speed until moistened. Beat 3 minutes at medium speed. By
hand, stir in an additional 2 C. Flour to form a stiff dough. If you
have a Kitchen-aid mixer, you can use the mixer for all the dough. On
floured sufface, knead 2-3 minutes. Roll dough to form a 15X 7 inch
rectangle.
Filling: In a small bowl, combine 1/2 C. sugar (white or brown), 2 t.
cinnamon. Take 1 stick of softened butter (1/2 c). and spread thinly
over dough. Sprinkle the sugar/cinnamon mix over dough.
{You can add nuts and/or raisins if you wish at this point. I add
toasted pecans to the brown sugar/whipped cream topping instead of
inside the roll.}
Starting at the longer side, roll up dough tightly, sealing the edges.
Cut into 15 rolls. Place rolls cut side down in prepared pan. Cover and
let rise in warm place until light and doubled in size, 35-45 minutes.
Bake in preheated oven at 400*, 20 -25 minutes or until golden brown.
Allow rolls to cool in pan 10-15 minutes. Invert onto foiled lined jelly
roll pan. Make sure your pan has an edge because you should have a
little caramel running out around the edges.
(`´·.¸ (`´·.¸ *¤*
Wishing all a very Happy Easter ~Angelique~
(¸.·'´ (¸.·'´ *¤*
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