Elaine's Overnight Caramel Rolls: Difference between revisions
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| 1/2 T || salt | | 1/2 T || salt | ||
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| colspan="2" | | colspan="2" | 1 egg | ||
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| 2 T || gluten | | 2 T || gluten | ||
Revision as of 18:50, 21 March 2009
| 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 |
| 1/3 c | sugar |
| 1/4 c | shortening |
| 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 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.
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.
