Caramel Rolls

Who doesn't like sweet rolls! They are so yummy and delicious. For my dad's birthday, I always made him a pan of caramel rolls, cinnamon rolls and yeast donuts. He loved eating those treats and looked forward to getting them every year.  Plus several times throughout the year!

Ingredients

1 Tbs. yeast or 1 package dry yeast. or 1 Tbsp yeast
1/2 cup sugar
1 tsp. salt
1/4 c. water water (110° F. or very warm to touch)
2 1/2 c. warm milk
1/2 c. butter or margarine
3 eggs
7 c. flour

Filling

Butter or margarine, softened
Brown sugar
Cinnamon

Caramel  

1 c. brown sugar
1/2 c. butter
4 Tbs. cream or evaporated milk
2 Tbs white sugar

Directions

Grease two 9×13 pans. 

In a large bowl, mix yeast and 1 Tablespoon sugar in the warm water.  Set aside in a warm location for approximately for 5 to 10 minutes, so the yeast can bloom. This tells you whether the yeast is active.

Heat milk and butter in a small saucepan.  Do not bring to a boil, you only want the butter or margarine to melt. Allow to cool slightly to 110°.  

Add the eggs, and 2 cups of flour into the yeast mixture.  Pour in the milk and butter. Beat with a mixer or a wooden spoon until smooth. 

Work in enough flour to make a soft dough. Knead until smooth and elastic on a lightly floured board. The kneading takes between 5 and 10 minutes.

Place the dough into a greased bowl, cover, and let rise until double in size, about 40 minutes. 

Prepare the Caramel

In a saucepan, add the brown sugar, butter, cream and white sugar. Stir constantly and bring to a boil.  Pour half the caramel mixture in one pan, and the other half in the second pan. Set aside while you finish making the rolls.

Turn out the dough and divide in half. Roll out half the dough to an 18 x 12 rectangle.  

Spread the softened butter over the top of the dough, going out almost to the edges. Sprinkle brown sugar over the top of the butter. Then sprinkle cinnamon over the top of the brown sugar, almost to the edges of the dough. I rarely measure the filling ingredients. I just smear butter over the dough and sprinkle the brown sugar and cinnamon over the top. For this step, you can add as much or as little brown sugar and cinnamon as you want or like.

Roll up, jelly roll fashion, starting at the narrow side. Cut into 12 slices and place in a pan.  Repeat for the other half of the dough. Let rise in a warm place until doubled in size. 

Bake at 350° for 20 to 25 minutes, or until golden brown.  

Remove the pans from the oven and allow them to sit for 5 minutes.  Carefully place a platter or cookie sheet over the top of the pan. Invert the pans, then remove the pan that you baked the rolls in. Sit down and enjoy. You can allow them to cool, but we find that these rolls, fresh out of the oven, are the best!