Elaine's Overnight Caramel Rolls
From Recipes
| 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.
