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Whole Wheat Caramel Rolls Recipe

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This recipe for Whole Wheat Caramel Rolls, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Sinor
Added: Wednesday, July 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 c. white flour
1 c. whole wheat flour
3 T. sugar
1 t. salt
1 pkg. yeast
3/4 c. milk
1/4 c. water
2 T. shortening
1 c. packed brown sugar
1/3 c. melted margarine
1/2 c. chopped nuts

Directions:
Directions:
Grease 9-inch square pan. Lightly spoon flour into measuring cup, level off. In a large bowl, combine 1/2 c. flour, whole wheat flour, sugar, salt and yeast; blend well. In a small saucepan, heat milk, water, and shortening until very warm, 120-130. Add warm liquid to flour mixture. Stir by hand until dry ingredients are moistened. Stir in 1/4 T and 3/4 c. white flour to form a stiff dough. On floured surface, knead in 1/4 to 3/4 c. white flour until dough is smooth and elastic, about 5 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/4 hours. Punch dough down several times to remove all air bubbles. On lightly floured surface, roll dough to 16x12" rectangle. In small bowl, combine brown sugar and margarine; blend well. Spread evenly over dough; sprinkle with nuts. Start on 16" side, roll up tightly, press edges to seal. Cut into 16 slices; place cut side down in greased pan. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Heat oven to 350. Uncover dough. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. Turn onto plate.

Number Of Servings:
Number Of Servings:
16 rolls

 

 

 

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