Posted by Unknown on May 29, 2001 at 12:19:42:
In Reply to: Caramel Rolls w/ cream posted by Linda on May 28, 2001 at 16:25:40:
CARAMEL ROLLS
2 loaves frozen bread dough, thawed
Over low heat cook until smooth: 1/2 c. butter 2 tbsp. milk 1 tsp. cinnamon 1 sm. box vanilla pudding (not instant)
Pour mixture into a greased 9"x13" pan. Break the frozen bread dough into small pieces on top of mixture. Cover and refrigerate overnight. Bake at 350 degrees for 30 to 40 minutes.
EASY CARAMEL ROLLS
1 bag (24) frozen dinner rolls1/2 c. butter or oleo3/4 c. brown sugar1 pkg. reg. butterscotch pudding mix3/4 tsp. cinnamon1/2 c. chopped nuts
Arrange frozen rolls in greased, fluted tube pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves.
CARAMEL CINNAMON ROLLS
2 packets dry yeast1/4 tsp. sugar1/3 c. lukewarm water2 beaten eggs6 c. sifted all-purpose flour2 c. milk, scalded (in microwave)1/3 c. oleo1/3 c. sugar2 tsp. salt1 1/2 to 2 c. raisins, soaked 1 hour
Makes 2 pans rolls; one for the family, the other for "goodie day."
Dissolve yeast in warm water and 1/4 teaspoon sugar. In mixing bowl, combine the milk, oleo, sugar and salt; cool to lukewarm. Add 1 cup flour, mix well. Mix in eggs and yeast. Gradually add remaining flour. (You may need to mix the last with a wooden spoon.) Place dough into a large, greased Tupperware-type container, cover, and let rise in warm place until doubled.
TOPPING: In each of 2 standard cake pans, melt 1 stick oleo and blend in 1 cup brown sugar and 2 tablespoons light corn syrup. Spread out evenly. You may sprinkle pecans on topping as desired.
When dough has doubled, 1 1/2 to 2 hours, punch down. Turn out on lightly floured surface and divide dough in half, then each in half again as needed. (2 pieces of dough for each pan.) Working with 1 piece at a time, spread out in an 8x12 inch rectangle and brush with 1 tablespoon melted oleo.
Combine 3/4 cup sugar and 3 teaspoon cinnamon; sprinkle 1/4 over each rectangle. Add raisins (optional); on the pan you bring to work, put raisins on only half the pan, otherwise the raisin non-eaters will pick 'em out), roll up (beginning with long side), seal edge. Cut each roll in 10 equal slices and place in half the pan. Do same with 3 other pieces of dough.
Cover each filled pan. Let rise in warm place until doubled. Bake at 350 degrees for about 25 to 30 minutes. Invert on rack and remove pans, scraping out the caramel. Cool a bit, enjoy!