Thursday, December 29, 2016

Caramel Rolls

Where I come from, Caramel Rolls are nothing new. But after living in South Florida, and Western New York, I have come to realize that they are somewhat of a regional thing. Nobody knows what I am talking about when I try to order a caramel roll here, or when I ask my friends if they have ever had one. In NE Montana, any Mom and Pop type cafe that is worth a darn, serves big, fluffy, messy caramel rolls. 

I found this North Dakota Caramel Roll recipe over at Married to Ginger. She is from JUST across the border. A little over an hour away. So her recipe was SPOT ON. I made these delectable caramel rolls for my friends while our husbands were out of town on a road game. All the ladies and kids came over, the kiddlets had fun ripping the house apart, and we all pretended that it wasn't happening so that we could enjoy drinking coffee, chit chat, and demolish these caramel rolls.

North Dakota Caramel Rolls
Recipe From Married To Ginger
1 pkg rapid rise active dry yeast
½ cup sugar
½ cup shortening
2 cups buttermilk
6 cups bread flour
2 tsp salt
2 tsp baking powder
¼ tsp baking soda
-Dissolve yeast in 1/2 cup of water. 
-In a large standing mixer, cream sugar and shortening. 
-Add buttermilk, yeast mixture, 2 cups flour, salt, baking powder and soda. Beat until 
-With a mixer and dough hook, stir in remaining 4 cups of flour to make a very soft 
-Turn onto a floured surface and knead 4-8 minutes or until the dough is smooth and 
-Let the dough rest for 10 minutes while you make the caramel sauce. 
Caramel Sauce 
3 cups brown sugar
2 cups heavy cream
2 Tbs light corn syrup
2-4 Tbs butter unsalted butter, softened or melted
1 tsp cinnamon
3 Tbs white sugar
-Combine brown sugar, cream and light corn syrup in a saucepan. 
-Heat over medium heat until sugar is dissolved & sauce is slightly thickened. 
-Pour caramel sauce in equal amounts in the bottom of two 9x13 pans. [I usually get 
 12-14 rolls out of one batch. In order to avoid crowding, don't place more than 6-7 rolls
  in each pan.] 
-On a lightly floured surface, roll dough into a large 10x18 inch rectangle. 
-Spread with the softened butter. Sprinkle cinnamon & sugar over the dough. 
-Starting with the long side, roll up and press to seal.  
-Cut into 1" thick slices.
-Place the rolls on top of the caramel sauce in your 2 pans. 
-Cover with a bread cloth & let rise near your warming oven until doubled in size - about 
 1-2 hours.
-Bake in preheated 375° oven for 25-30 minutes. 
-Take out and let sit for 10/15 minutes.
-Lay platter upside down on top of rolls. Then as one unit, flip upside down so that the 
 caramel rolls and the caramel lay upside down on the platter.

No comments:

Post a Comment