Thursday, December 6, 2012

GREAT Holiday Breakfast - Caramel Rolls

So it's not Friday, but I am doing a recipe anyhow because I have so many to share and so little time!! You can expect more than one recipe day in the weeks leading up to Christmas. I mean, you will all be baking soon, right?

My husband's family has made these for years!!

You know you're going to have a couple extra calories here and there over the holidays, right? So why not make an unforgettable breakfast too!?

I will warn you, these are TO.DIE.FOR.

This recipe is great for entertaining as it makes 4 dozen rolls which store easily in the freezer. Thank you Betty Crocker!

You will need:

4 c lukewarm milk made with Dry Milk
1 c white sugar
4 tsp salt
1 c soft shortening
4 pkg yeast dissolved in 1 c warm water and 1 tsp sugar
4 eggs slightly beaten
14 c or less of flour (try to get by with 13)
½ c light corn syrup
½ c brown sugar
½ c butter
2 tbsp butter
2 tsp cinnamon
½ c white sugar

  • Make warm milk and add 1 c (one stick) Crisco shortening.
  • Add 1 c sugar.
  • When cool enough (so they don’t cook), add eggs and beat.
  • Add salt.
  • Take the 4 packages of yeast and 1 tsp sugar and put in 1 cup of warm water. Let bubble. ** do not stir. If there are dry parts on the side of the bowl, jiggle or shake the mixture. Once the yeast has risen, add it to the milk mixture.
  • Add 14 c of flour and knead until mixed.
  • Place in a greased bowl. Let it rise until it doubles in size or you stick your fingers in it and the finger holes stay. Punch down, flip over and let rise again (until double)

*** While dough is rising, prepare caramel mixture in a 9”x13” baking dish
  • ½ cup melted butter
  • ½ cup brown sugar
  • ½ cup light corn syrup
  • When doubled, slice the dough into 4 equal pieces
  • Sprinkle flour on your flat surface as well as the top of the dough and roll out into a 9” by 18” oblong.
  • Spread 2 tbsp butter over surface of dough and sprinkle with 2 tsp cinnamon and ½ cup sugar.
  • Roll dough and pinch sides so they are not exposing any sugar or cinnamon.
  • Using thread, cut into 12 equal pieces and place on top of the caramel mixture.I uploaded a video on how to do this. It's BRILLIANT!
  • Bake the rolls at 375* for 20-25 minutes or until golden brown.   
  • Using a knife, go around pan to loosen rolls and to prevent them from sticking to pan.
  • Turn onto waxed paper. Scrape out the remaining caramel and put on top of the outside rolls.
  • Let cool and put into a 2 gallon bag to freeze. When eating, thaw and eat room temp or microwave to warm.

1 comment:

  1. YUM! These sound amazing. I will definitely make them, as soon as I get my hands on some powdered milk.


Thanks for your sweet words!!

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