Saturday, October 2, 2010

Caramel Sticky Rolls

Rolling out the dough
3 1/2-4 c. all-purpose flour
1/3 c. sugar
1 tsp. salt
4 1/2 tsp. regular or quick active dry yeast
1 c. very warm milk
1/4 c. butter, softened
1 large egg
2 Tbsp. butter, softened

Caramel Topping:
Dough with butter spread on
1 c. packed brown sugar
1/2 c. butter, softened

1/4 c. granulated sugar or packed brown sugar
1 tsp. ground cinnamon

To make the rolls:
Mix 2 c. of the flour, the sugar, salt, and yeast in large bowl. Add warm milk, 1/4 c. butter, and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

Dough with butter and filling
Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap (or towel) and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.

Make Caramel Topping (below). Pour into ungreased rectangular pan, 13 x 9 x 2 in.

Make Filling (below).

Rolled dough
Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15 x 10 in rectangle on lightly floured surface. Spread with 2 Tbsp. butter; sprinkle with Filling. Roll rectangle up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices with dental floss or a sharp serrated knife. Place slightly apart in pan. Cover loosely with plastic wrap (or towel) and let rise in warm place about 30 minutes or until double.

Heat oven to 350 F.

Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes; immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Caramel Topping

To make caramel topping:
Heat brown sugar and butter to boil in medium saucepan, stirring constantly; remove from heat.

 To make filling:
Mix all ingredients.

First roll placed in pan

From Betty Crocker's Cookbook


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