Directions: |
Directions:In a small bowl, mix yeast, 1 tsp sugar and 1/2 cup warm water, stir until dissolved, let yeast proof, it will raise and get bubbly, this will take about 5 minutes. In large mixing bowl, put sugar, salt, dry milk, butter (cut into chunks), and 1 1/2 cups very warm water, stir to combine, butter will almost all be melted. Then add slightly beaten eggs and stir well, then stir in dissolved yeast. Stir in 3 1/2 cups flour until smooth. Add enough remaining flour to make dough easy to handle. Turn onto lightly floured surface and knead for 5 to 8 minutes, continuing to add flour until it is smooth and elastic, you might not use all the flour. Place dough in a greased bowl turning to grease the top. Cover with a damp cloth and let rise in a warm place until double, about 1 1/2 hours. Gently punch dough down and let rise until double again, about 30 minutes. Dough can then be divided and shaped into desired rolls or coffee cakes. This is the basic dough we use to make Cinnamon Rolls, Butterscotch Rolls, Crescent Rolls, and Hungarian Coffee Cake
This Basic Sweet Roll Dough is one that my mother, Marie Anne Cyr, used for many years and passed down to her children and grandchildren. I remember her making rolls for us growing up and loving the smell of the house when they came out of the oven and anticipating the wonderful taste of those delicious rolls, especially my favorite, the Butterscotch Caramel Rolls. The Crescent Rolls are a staple for Holiday dinners. Ann
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Ingredients: |
Ingredients: Basic Sweet Roll Dough, divided in half
1/3 cup butter, melted
1/2 cup brown sugar
1/4 cup corn syrup
2 Tbsp butter, softened
1/2 cup brown sugar
2 tsp cinnamon (can use more, if you like)
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Directions: |
Directions:In a sauce pan melt 1/3 cup butter and add corn syrup and 1/2 cup brown sugar, stir well and pour into the bottom of a 9 x 13 pan that you have greased the sides. Use 1/2 of sweet roll dough that has been raised and roll into a rectangle 15" x 9" inches. Spread with 2 Tablespoons butter, then sprinkle with remaining 1/2 cup brown sugar and cinnamon. Beginning on the wide side, roll up tightly and seal well pinching the edges together. Stretch roll slightly to even and cut into 12 one inch slices. Place cut slices, evenly spaced, in baking pan that is coated with caramel. Cover with damp towel and let raise until double in size and bake at 350º for about 30 to 35 minutes. Immediately turn upside down onto a cookie sheet, and let pan stay over rolls for a minute to let butterscotch coat the rolls. You can repeat with remaining 1/2 of dough or do another roll or coffee cake of choice.
Note: Recipe will make 12 rolls
* If desired you can sprinkle a 1/2 cup chopped pecans over the caramel layer before you put the rolls in the pan. |
This recipe for Butterscotch Rolls is from