Monday, December 26, 2016

Caramel rolls

1/2 cup sugar
1/2 cup butter
2 cups buttermilk
6. Cups bread flour
2 teaspoons salt (scant)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 package yeast ( or 2 1/4 teaspoons yeast from a bulk container)

I mix the ingredients in my Bosch bread maker. And mix them in order. I melt the butter and use whole milk thickened with vinegar as most of the time I don't have buttermilk in the fridge. I start out with 4 cups flour, and gradually add more until it doesn't stick too much to the side of the bowl. When all mixed I put the speed up to 2 and let it mix for about 7-8 minutes.  Let set and rest 10 minutes or so.

Caramel sauce
3 cups brown sugar
2 cups heavy cream
2 tablespoons light corn syrup

Heat above until sugar is dissolved and slightly thickened.

Knead on floured surface, and roll to about 10 X 18 inch rectangle. Spread with 4 or so soft butter and sprinkle with a sugar cinnamon mixture, about (1 teaspoon cinnamon and 3 tablespoons white sugar)

Starting with long side roll up and press to seal.  Cup into about 12 - 14 cinnamon rolls

Pour caramel sauce into sauce pan ( use  two. 9 X 13 inch pans) place about 6 or 7 rolls in each pan.

Allow to rise in a warm place about 2 hours or until double.
Bake 375 degrees for 25-30 minutes
 Invert onto platter while warm

No comments:

Post a Comment