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Saturday, December 4, 2010

Luscious Home Made Caramel Rolls

Came across this recipe which I had to share.

As many of you know I recently moved to Alabama and have been shopping for furniture lately, well let me tell you --  there are some mighty fine, interesting little eateries stuck in the middle of these furniture show rooms. Not to mention cafe's which sit along along side of the big showrooms. Found a few mom and pop shops mainly.

Today I noticed this one little place, stuck in the middle of the Ashley Showroom furniture store in Hoover. One thing which stuck out in my mind is that the sales people kept disappearing off the floor to go hit this little cafe in the middle off the showroom, people were walking in for the single purpose of finding this little cafe to get food there. I told my husband let's go check this out. They had some wonderful great fresh made burgers (Stephen loved them), a wonderful greek salad with fresh feta (my choice).

Home-made sweet rolls, delicious pastries and so I had to go talk to them and ask about their cafe. Turns out is was a family run business which recently had a write-up in the local newspaper! So, here  one of those recipes -- try and make it for yourself at home (I love sweets) - enjoy!

A great simple single rise method of making sweet rolls.

Single-Rise Home Made Caramel Rolls:

• 1⁄2 cup packed brown sugar
• 1⁄2 cup butter or margarine, softened
• 1⁄3 cup light corn syrup
• 1⁄4 cup whipping cream or heavy cream
• 3⁄4 cup pecan halves, toast lightly
• 11⁄2 cups good whole wheat flour
• 1⁄4 cup granulated sugar
• 1 t salt
• 2 pkgs regular active dry yeast
• 1 cup water
• 1⁄4 cup butter or margarine
• 1 egg
• 2 to 21⁄4 cups all-purpose flour

• 2 T butter or margarine, softened
• 1⁄4 cup granulated sugar
• 1 t ground cinnamon

Grease 13x9-inch pan with shortening or spray generously with non-stick spray.
In small bowl, mix all topping ingredients except pecans until well blended;
spread evenly in pan. Sprinkle pecans evenly in pan.

In large bowl, mix whole wheat flour, 1⁄4 cup granulated
sugar, the salt and yeast. In 1-quart saucepan, heat water
and 1⁄4 cup butter until very warm (120°F to 130°F). Add
warm liquid and egg to flour mixture; beat with electric mixer
on low speed until moistened, scraping bowl frequently. Beat
on medium speed 3 minutes, scraping bowl frequently. Stir in
enough all-purpose flour until dough pulls cleanly away from
side of bowl.

Cast flour on a smooth surface, knead dough for 3 minutes. 
Roll the dough away from you, grab it and slap it back towards you, 
pinching the dough lightly where it hits the floured surface creating 
a side seam. Next, with a rolling pin, roll dough to 15x7-inch rectangle. 

Spread ~2 tablespoons butter over dough. In small bowl,
mix 1⁄4 cup granulated sugar and the cinnamon; sprinkle
evenly over butter.

Starting with 15-inch side, roll up dough tightly; pinch
edge of dough into roll to seal. Cut into 12 slices; place cut
side down in pan over topping. Cover loosely with plastic
wrap; let rise in warm place until doubled in size, about 45

Heat oven to 350°F. Uncover dough; bake 30 to 35
minutes or until golden brown. Cool in pan 1 minute. Place
heatproof serving platter or tray upside down onto pan;
immediately turn platter and pan over. Remove pan.

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

1 Roll: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g); 
Cholesterol 60mg; Sodium 310mg; Potassium 180mg; Total Carbohydrate 53g (Dietary Fiber 3g); Protein 6g

1 comment:

Anonymous said...

Oh my this sounds heavenly! I must try this recipe.