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Mom's Bread and Carmel Roll Recipe Recipe

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This recipe for Mom's Bread and Carmel Roll Recipe, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Thiel
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 cup shortening
1 can evaporated milk
4 teaspoons salt
2 eggs
2 packages yeast, dissolve in 1/4 cup warm water
12 cups flour
2 cups brown sugar
1 cup heavy cream


Directions:
Directions:
Cream together shortening and sugar, add can of evaporated milk along with enough boiling water to equal 4 cups fluid. When cooled a little add salt, eggs and dissolved yeast. Gradually add in 12 cups of flour until well blended. Knead for 5 minutes on a floured surface. Let raise till double in size, punch down and let raise a second time.
Split dough in half, using one half for dinner rolls and the second half for carmel rolls.
For carmel rolls, roll out dough to form a 16" x 12" rectangle, spread with softened real butter, sugar and cinnamon, roll up turning seam side down, cut into 2 inch rolls and put onto carmel mixture in baking pan ( mix brown sugar and cream in bottom of baking pan). Bake at 375 degrees for about 30 minutes. Flip onto cutting board after taking out of oven, be careful the carmel is hot.

Number Of Servings:
Number Of Servings:
24 dinner rolls and 18 carmel rolls
Preparation Time:
Preparation Time:
all day
Personal Notes:
Personal Notes:
I don't actually use a recipe to make these so if you're gonna try please call me so I can walk you thru it.
This bread recipe is the best memory I have of growing up, hands down. I can see Mom mixing it up on the Saturday before every major holiday and I continue to do so myself. I love the idea that my kids and grandkids will think of the exact same carmel rolls when they think of holidays at my house as they grow up.
I grew up thinking that this was an old family recipe from my Moms side of the family only to learn that she got it from a woman in her "church circle". They would make them as a group to serve after Mass at St. Peter and Pauls. So even though the recipe has only been in the family since about 1965 it is still my choice for good family memories.

 

 

 

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