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| Fun and Easy Caramel Rolls |
"This is one of my favorite recipes handed down to me from my grandmother. I think that kids will love this recipe. Hope you like it."
Ingredients :
- 2 cups lukewarm water
- 1/3 cup white sugar
- 2 (.25 ounce) packages instant yeast
- 6 1/2 cups all-purpose flour, divided
- 1 tablespoon salt
- 2 eggs
- 1/3 cup shortening, melted and cooled
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1 cup brown sugar
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 2H32M |
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- Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes.
- Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices.
- Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes.
- Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan.
- Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.
Notes :
- This dough recipe is enough for 36 rolls. If you are only making 12, place remaining 2/3 dough in a resealable plastic bag and seal, squeezing out all the air. Freeze up to 3 months. When ready to use, thaw the dough in the fridge overnight and continue with step 2.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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