"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Caramel for Rolls, by Michelle Richter, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 T. butter 1 c. brown sugar 1 1/2 T. white corn syrup 1 T. water 3 T. whipping cream
To make caramel for only one pan of rolls (9 inch). Melt butter in pan. Stir in brown sugar, white corn syrup, water and whipping cream. Distribute in pan. Place rolls on top. Bake according to your bread recipe. I usually use this caramel for pull-aparts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.