"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 Quick caramel rolls, by Janet Kast, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf frozen bread dough (white) 1/2 c. melted butter 1/2 c. sugar cinnamon
CARAMEL in saucepan mix 1/2 c. brown sugar 1/4 c. butter 1 T. corn syrup heat slowly. Pour into 9x13 pan
Let dough thaw roll out to 1/2 inch thick spread melted butter over it, sprinkle with sugar and cinnamon. Roll the dough, and cut into 1/2 inch slices, put slices on top of caramel, let raise until dbl. in size. Bake at 350 º for 20 min. Invert while still warm
Nuts may be added to the caramel mixture. I also like to add raisins before I roll the dough.
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