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Grandma’s Caramel Rolls Recipe

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This recipe for Grandma’s Caramel Rolls, by , is from The Hinnenkamp Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Esther Hinnenkamp


Yeast Activation:
1 T yeast (or 1 packet of active dry yeast)
¼ c pretty warm water
1 tsp sugar

Dough Ingredients:
1 c. milk, scalded
¼ c sugar
¼ c Crisco, melted
1 egg
½ tsp salt
3 ½ c. flour

Melted Butter
Brown Sugar

In a cup, combine yeast, water, and teaspoon of sugar
In a mixer with a dough hook (if you have one), pour the cup of milk & stir in melted Crisco.
Add sugar, salt, and egg to Crisco mixture
Start adding flour by mixing 1 ½ c flour into the wet ingredients
Then, mix in the yeast mixture.
Finally, mix in the remaining flour
Let the dough rest 5-10 minutes
Then, knead the dough until smooth & elastic (approx 6-8 minutes)
Place the dough into a greased bowl, cover with a towel, and allow to rise until double in size
Punch down the dough, & allow to raise again until dough is doubled (if not more).
After the second rising, roll the dough out
Brush trolled out dough with butter, coat with brown sugar, & sprinkle with cinnamon
Roll up the dough like a jelly roll and use a serrated knife to cut pieces approximately ¾” wide.
Auntie Ruthie uses her index finger as the guide
If making frosting rolls, set rolls into a greased 9x13 pan (approx 12-15 rolls per pan) & let raise until about level with the pan
If making caramel rolls, prepare caramel of your choice (see Grandpa’s monkey bread for a good recipe) and pour into the bottom of pan with pecans (opt.) before placing the rolls in the pan.
Bake at 350° for 30-40 minutes until golden brown

Personal Notes:
Personal Notes:
Gert taught Auntie Ruthie to add sugar to the yeast to really help get the yeast going.
Ruthie Rosie find dough can be a bit doughy if a full cup of milk is used. Instead, they prefer to use 2/3 water & 1/3 milk
Also, credit goes to Auntie Rosie for figuring out that the dough needs approximately 3 ½ c. flour
A few tidbits about the science of bread making
Milk is scalded to denature β-lactoglobulin proteins, so proteins sulfur groups won’t make dough weak
Letting dough rest 5-10 min before kneading allows flour to become hydrated making dough less sticky
The punching down of the dough prevents the gluten from overstetching, subdivides the gas cells, and redistributes the nutrients to keep the yeast happy!
The rolls will undergo an “oven-spring” during the first stage of baking due to steam and increased yeast activity as a result of the increase in present carbon dioxide.




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