Caramel Rolls

Carmamel rolls

Recipe makes two 9 x 13 inch pans

Mix and let sit for 5 mintues: 

2 pkg. yeast  (4 1/2 tsp if useing bulk)

1 cup warm water

1 Tbls. sugar

Add

2 c. scalded milk cooled to room temp or just warm.

2 beaten eggs

1/2 cup melted butter

6 1/2 cups flour

1 tsp salt.

5 Tbs. sugar

1 cup raisens (opt)

In very large bowl pour in yeast, mix in eggs and cooled milk. Add the lour, sugar and salt. Let rise for an hour or until doubled in size.  

Empty dough onto a floured surface and knead for about 5 minutes. Kneading too long will cause tough dough.

Let rise until doubled in size again.

On heavily floured surface roll half of the dough out, to 1/2 inch thick. Brush will melted butter and sprinkle with cinnamon and sugar. Roll into a long roll and cut 1 1/2 inch rolls. Place cut side up onto prepared pan. Repeat with the other half of dough.

Let rise until doubled in size.

Bake at 400º for 20 minutes, until golden brown.

Turn pan over onto waxed paper right from the oven. Let cool and enjoy.

Recipe makes two 9 x 13 inch pans.

Caramel bottom:

1 stick of butter

1 cup brown sugar 

2 Tbs. White syrup

Cook until disolved. Pour into cake pan. Double recipe for two pans.