Ingredients: |
Ingredients: Dough
6½ to 7 cups bread flour
4½ tsp Red Star Active Dry Yeast
½ cup sugar
1½ tsp salt
1 cup milk
1 cup water
½ cup butter or margarine
2 eggs
Filling
¼ cup sugar
¼ cup, packed brown sugar
1 TBSP cinnamon
¼ cup butter or margarine, softened
Topping
⅔ cup butter or margarine
⅔ cup, packed brown sugar
6 TBSP light corn syrup
⅔ cup coarsely chopped pecans (optional)
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Directions: |
Directions:In large mixer bowl, combine 3 cups flour, yeast, ½ cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120°-130°F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Prepare Filling: Combine ¼ cup sugar, brown sugar and cinnamon; set aside.
Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13x9-inch cake pans. Sprinkle with nuts.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with 2 TBSP softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove from pans. Cool.
Another option is to make CINNAMON ROLLS:
Prepare dough and Filling as directed above. Omit Topping. Place 12 slices in each of 2 greased 13x9-inch cake pans. Let rise and bake as directed. Remove from pans immediately; cool. |
This recipe for Caramel Rolls is from