Table of Contents
Table of Contents
Ingredients
#Dough
#- 1/2 cup granulated sugar
- 1 cup warm milk (115 F)
- 1 package active yeast
- 5 tbsp buffer, softened
- 2 eggs
- 1 tsp salt
- 4 cups flour
Filling
#- 1 cup packed light brown sugar
- 2 tbsp cinnamon
Caramel Sauce
#- 6 tbsp butter
- 1-1/4 cups light brown sugar
- 3 tbsp milk or cream
- 1 tsp vanilla
- 1 cup pecans (optional)
Directions
#- Put sugar in bowl with warm milk and mixed slightly.
- Add yeast and let set about 5 minutes until the yeast foams up a little.
- Add softened butter, eggs, salt and 1/2 cup flour to make a batter.
- Add the rest of the flour gradually, scraping the sides of the bowl to fully
incorporate. The dough will be very soft. Turn it out onto a floured surface
and knead by hand gently. Do not over knead, knead just enough for the dough
to form a smooth ball.
- Put dough in vegetable oil greased bowl turning dough so it is greased on all
sides. Cover with plastic wrap and put in a warm place to raise.
- For the caramel sauce, melt butter, brown sugar and milk in a pan. Don’t raise
to a boil until the sugar is fully dissolved. Keep stirring so it doesn’t
stick.
- Pour into a greased 13x9 inch baking dish, spreading evenly.
- Carefully turn the dough out onto a floured surface. Gently knead.
- Roll or pat dough into a 16 x 20 inch rectangle.
- Spread soft butter on top of dough and sprinkle evenly with mixed filling of
brown sugar and cinnamon on top of the buttered dough.
- Roll the dough into a gentle but snug jelly roll.
- Cut into 12 pieces and place in pan on top of caramel sauce.
- Bake at 375 F for 18 - 25 minutes.
- When done, spread hot rolls with butter and let set 10 minutes before
turning out onto a cookie sheet.
- Put into an air tight container or wrap in newspaper.