Need to make Buttery Sweet Dough First -
1 pkg. active dry yeast
1/4 c. warm water (110 - 115 degrees)
1/2 c. warm milk (110 - 115 degrees)
1/4 c. sugar
3/4 tsp. salt
1/4 c. butter flavor Crisco
2 1/2 - 3 1/2 c. all-purpose flour
Caramel Roll Ingredients -
1 recipe buttery sweet dough
1/4 c. plus 5 tbsp. butter flavor Crisco, divided
1/2 c. brown sugar, packed
1-2 tbsp. milk
2/3 c. chopped nuts (optional)
5 tbsp. granulated sugar
1 tbsp. ground cinnamon
Directions for Sweet Dough:
In large mixing bowl, dissolve yeast in warm water. Stir in warm milk, sugar, salt, butter flavor Crisco, egg, and 1 1/2 cups flour. Stir until smooth. Mix in enough remaining flour to make dough easy to handle.
On well floured board, knead dough for about 5 minutes, or until smooth and elastic, adding flour to board as needed. Shape dough into ball. Place in greased bowl. Turn dough over. Cover; let rise in warm place until doubled, about 1 1/2 to 2 hours. Punch down dough and shape as directed in recipe.
Directions for Caramel Rolls:
In 1 quart saucepan, blend 1/4 cup buttered flavor Crisco and brown sugar. Add 1 tablespoon milk. Cook and stir over medium heat until bubbly, adding more milk if desired for consistency. Quickly spread in a 13x9x2" pan. Sprinkle nuts, according to taste.
On floured board, roll dough into a 15x10" rectangle. Spread 3 tablespoons Crisco over dough. In small bowl, mix granulated sugar and cinnamon. Sprinkle evenly over dough, starting with longer edge. Roll dough tightly; pinch edge into roll to seal. Stretch roll to make even. Cut into twelve even slices. Place slightly apart on top of caramel mixture in pan. Cover, let rise in warm place until doubled, about 30 minutes.
Preheat oven to 350 degrees. Melt remaining 2 tablespoons Crisco; brush on rolls. Bake 25-30 minutes, or until light golden brown. Immediately turn onto serving plate. Let pan stay inverted over rolls for 5 minutes.