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Caramel Rolls Recipe

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This recipe for Caramel Rolls is from From the Kitchen of Pat Wolf, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DOUGH (makes 2 9x13" baking dishes):
½ c. Milk
2/3 c. White Sugar
1 tsp. Salt
2/3 c. Shortening
½ c. Warm Water
2 pkg. Yeast
4 Eggs, beaten
4½ c. White Flour
Sugar & Cinnamon

CARAMEL (make 1 recipe per 9 x13" baking dish):
¾ c. Brown Sugar, packed
½ c. White Corn Syrup
¼ c. Butter
Directions:
Directions:
Combine milk, sugar, salt and shortening in a pan, heat until shortening melts, cool to luke warm.
Sprinkle yeast in warm water, add luke warm mixture, beaten eggs and 2 c. of flour. Add rest of flour to make soft dough.
Place down in buttered bowl, lay towel over it and let raise double in bulk. (Continued on next page.)

Combine caramel ingredients in pan over low heat and simmer 2 minutes.
Pour caramel in first 9x13" baking dish.
Repeat again for 2nd 9x13" baking dish, to get the same amount in each dish.

Roll half of the dough ¼ - ½ inches thick, then butter the dough with soft butter and sprinkle desired sugar & cinnamon. Roll up and cut with a thread or string, about an inch apart and then lay rolls on top of caramel, let rise until double.

Bake in 375º oven for 20 -25 minutes.
Cool for 2 minutes and turn out on a platter. Serve warm.
Number Of Servings:
Number Of Servings:
Makes 24 rolls, (12 per baking dish)
Personal Notes:
Personal Notes:
From Grandma Prodahl

 

 

 

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