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Caramel Rolls Recipe

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This recipe for Caramel Rolls, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ellen Gevelinger from Gram (Anna Kieffer) Gevelinger
Added: Tuesday, July 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope dry yeast, 2 c. water, 1 egg well beaten, 1 1/2 tsp. salt, 4 T. melted shortening, 6 c. flour, 1/2 c. sugar, cinnamon, melted butter.

For the pan: butter, 1/2 c. brown sugar, 1/2 c. cream, pecans to cover bottom of pan if you wish.

Directions:
Directions:
Mix bread dough and let rise. Punch down and let rise a second time. Roll out dough with rolling pin until about 1/2 inch thick. Spread cinnamon and melted butter on top of dough. Cut dough into one inch wide strips, and roll strips into small rolls.

Put rolls in prepared pan (Grease a large round glass baking dish or pie plate. Mix 1/2 c. brown sugar and 1/2 c. cream in the bottom. Add a few dots of butter and pecans if desired. The individual buns sit on this mixture.) Let rolls rise until double in size.

Bake 25 minutes at 375 or until buns sound hollow when tapped. Cool buns in dish on a rack for 15-30 minutes. Then turn out and invert them onto a large serving plate. Yum! Bring on the butter!

Personal Notes:
Personal Notes:
My memory of Gram Gevelinger is that I am sitting in her kitchen in Mineral Point. She is making Caramel rolls, and I can hardly wait for them to come out of the oven!

 

 

 

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