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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Caramel Rolls Recipe

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This recipe for Caramel Rolls is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 c. flour
1 1/4 c. milk
1/4 c. shortening
1 egg
1 pkg dry yeast
1/4 c. sugar
1 tsp. salt

1/4 c. butter
1/2 c. brown sugar
1 tsp. cinnamon

1 c. brown sugar
1/2 c. butter
2 tsp. light corn syrup
Directions:
Directions:
Combine 1 1/2 c. of flour & yeast. Heat milk, sugar, shortening & salt until warm (115-120º) stir constantly till shortening almost melts. Add to dry mixture; add egg. Beat at low speed for 1/2 min. scraping bowl. Beat 3 min. at high speed. By hand, stir in remaining flour to make a soft dough. Knead for 5-10 min.
Place in lightly greased bowl, turn once to grease surface, cover, let rise until double. Punch down.
Divide dough in half. Roll each half into 12"x8" rectangle. Melt 1/4 c. butter & spread 2T. on each of the rectangles. Combine 1/2 c. br. sugar & 1 tsp. cinnamon, divide between the 2 rectangles & sprinkle on each. Roll for jelly roll, starting with long edge. Seal. Cut in 1 inch slices.
In sauce pan mix 1 c. br. sugar, 1/2 c. butter and 2T. light corn syrup. Heat slowly, stirring often. Divide mixture, pour half into each 8x8 baking pan. Place rolls, cut side down. Let rise in warm place, 30-45 min. Bake at 375º for 20 min.
Personal Notes:
Personal Notes:
This is one of my favorite recipes from Mrs. Hadden's Home Ec class. It was fun when classes were baking because everybody in school seemed to bum some goodies off their friends in other classes. A trick Mrs. Hadden taught was to cut 1" slices with thread. It made a cleaner cut instead of a knife.

 

 

 

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