"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy-As-Pie Caramel Rolls, by Marcy Madson, is from The Madson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkg. yeast 1 box yellow cake mix 2 1/2 c. warm water 5 c. flour
Caramel: (make two mixtures, one for each pan)
1/4 c. butter
1/2 c. brown sugar
1/2 c. broken walnut or pecan pieces
In a large bowl dissolve the yeast in 2 1/2 c. warm water. Add the cake mix and flour. Stir well. Do not knead. Cover and set in warm place until doubled in size. Cut dough in half, letting one half rest while you work the other. On a floured surface roll dough out into large rectangle; spread with soft butter, brown or white sugar and cinnamon. Roll up as a jelly roll. Repeat with second dough. Spread caramel mixture in two 13" cake pans. Cut dough into 2 " pieces and arrange on top of caramel mixture. Cover, let rise until double in size (when risen, rolls should touch each other.) Bake at 375º until slightly brown (20-25 min.). Turn out onto plate so caramel runs down through the rolls.
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