2 c. warm water 1 egg
2 pkgs. dry yeast 1/4 c. melted shortening
2 tsp. salt 6 1/2 - 7 cups flour
1/2 c. sugar cinnamon
carmel mixture:
1/2 c. butter 2 T. corn syrup
1 c. brown sugar 1 c. nuts
Dissolve yeast in warm water. Add sugar and salt to dissolve; let stand about 10 minutes. Add 1/2 of the flour and beat well for 2 minutes. Add egg and shortening. Knead in rest of flour. Cover with damp cloth and let rise until doubled in size. Roll dough out on a well floured surface. Spread dough with butter (softened), sugar, and cinnamon. Roll dough into a log. Cut into desired size. Combine caramel mixture ingredients, except nuts in saucepan. Cook until blended. Grease sides of large pan, spread caramel in bottom of pan. Sprinkle nuts over caramel. Place rolls on top of caramel and nuts. Let rise until rolls have doubled. Bake at 350 degrees about 20 minutes. Turn onto baking sheet, as soon as they are removed from oven. Makes about 20 rolls.
These are really worth the work!!
2 pkgs. dry yeast 1/4 c. melted shortening
2 tsp. salt 6 1/2 - 7 cups flour
1/2 c. sugar cinnamon
carmel mixture:
1/2 c. butter 2 T. corn syrup
1 c. brown sugar 1 c. nuts
Dissolve yeast in warm water. Add sugar and salt to dissolve; let stand about 10 minutes. Add 1/2 of the flour and beat well for 2 minutes. Add egg and shortening. Knead in rest of flour. Cover with damp cloth and let rise until doubled in size. Roll dough out on a well floured surface. Spread dough with butter (softened), sugar, and cinnamon. Roll dough into a log. Cut into desired size. Combine caramel mixture ingredients, except nuts in saucepan. Cook until blended. Grease sides of large pan, spread caramel in bottom of pan. Sprinkle nuts over caramel. Place rolls on top of caramel and nuts. Let rise until rolls have doubled. Bake at 350 degrees about 20 minutes. Turn onto baking sheet, as soon as they are removed from oven. Makes about 20 rolls.
These are really worth the work!!
No comments:
Post a Comment