Elaine's Overnight Caramel Rolls

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.