Elaine's Overnight Caramel Rolls: Difference between revisions

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|PrepTime=30 min + 7 hours
|PrepTime=30 min + 7 hours
|CookTime=20-30 min
|CookTime=20-30 min
|Rating=Excellent
|Rating={{Excellent}}
|Source=Elaine Hanson
|Source=Elaine Hanson
|Yield=12
|Yield=12
}}__NOTOC__
}}
=== Ingredients ===
=== Ingredients ===
==== Dough ====
==== Dough ====
{|
* 1 1/4 c water (room temperature or lukewarm, not hot)
|-
* 1/3 c sugar
| 1 1/4 c || water
* 1/4 c shortening/butter
|-
* 1/2 T salt
| 1/3 c || sugar
* 1 egg
|-
* 2 T gluten
| 1/4 c || shortening
* 4 c flour
|-
* 1/2 t yeast
| 1/2 T || salt
|-
| colspan="2" | 1 egg
|-
| 2 T || gluten
|-
| 4 c || flour
|-
| 1/2 t || yeast
|-
|}


==== Caramel ====
==== Caramel ====
{|
* 1 c brown sugar
|-
* 1 stick margarine/butter
| 1 c || brown sugar
* 3/4 c ice cream
|-
| 1 stick || margarine/butter
|-
| 3/4 c || ice cream
|-
|}




=== Preparation ===
=== Preparation ===
Put the dough ingredients into a bread machine in order given on dough cycle.  Should finish about 3 PM.  Let rise in machine.  Punch down at 7 PM.  At 10 PM roll into rectangle, spread with margarine, sprinkle with cinnamon and sugar.  Roll like a jellyroll.  Cut into 1-inch rolls and place in greased 9x13-inch pan.
Put the dough ingredients into a bread machine in order given; use dough cycle.  The dough should finish about 3 p.m. (so start at 1:30 p.m. for a 1.5 hour dough cycle).  Let the dough rise in the machine.  Punch dough down at 7 p.m.  At around 10 p.m. roll the dough into a 12" long rectangle, spread with butter, sprinkle with cinnamon and sugar.  Roll up like a jellyroll.  Cut into 1-inch rolls and place in greased 9x13-inch pan.


Melt margarine, add ice cream and stir until melted.  Add brown sugar and stir until dissolved.  Pour over rolls.  Cover pan with a towel and let raise on counter overnight.  Ready to bake at 7 AM at 350° for 20-30 minutes.
Melt butter, add ice cream, and stir until melted.  Add brown sugar and stir until dissolved.  Pour over rolls.  Cover pan with a towel and let rise on counter overnight.  Ready to bake at 7 a.m. at 350° for 20-30 minutes.


Makes a dozen rolls.


[[Category:Breakfast]]
[[Category:Breakfast]]
[[Category:Bread]]
[[Category:Bread]]
[[Category:Bread Machine]]

Latest revision as of 18:21, 29 September 2018

Summary
Prep time 30 min + 7 hours
Cook time 20-30 min
Source Elaine Hanson
Yield / serves 12
Rating Excellent

Ingredients

Dough

  • 1 1/4 c water (room temperature or lukewarm, not hot)
  • 1/3 c sugar
  • 1/4 c shortening/butter
  • 1/2 T salt
  • 1 egg
  • 2 T gluten
  • 4 c flour
  • 1/2 t yeast

Caramel

  • 1 c brown sugar
  • 1 stick margarine/butter
  • 3/4 c ice cream


Preparation

Put the dough ingredients into a bread machine in order given; use dough cycle. The dough should finish about 3 p.m. (so start at 1:30 p.m. for a 1.5 hour dough cycle). Let the dough rise in the machine. Punch dough down at 7 p.m. At around 10 p.m. roll the dough into a 12" long rectangle, spread with butter, sprinkle with cinnamon and sugar. Roll up like a jellyroll. Cut into 1-inch rolls and place in greased 9x13-inch pan.

Melt butter, add ice cream, and stir until melted. Add brown sugar and stir until dissolved. Pour over rolls. Cover pan with a towel and let rise on counter overnight. Ready to bake at 7 a.m. at 350° for 20-30 minutes.

Makes a dozen rolls.