Quick Caramel Rolls

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Ingrediënten

Topping

  • ½ cup brown sugar
  • ½ cup 1 stick butter, softened
  • 2 T. light corn syrup

Filling

  • 2 T. ¼ stick butter, softened
  • ¼ cup sugar
  • 1 tsp. cinnamon

Rolls

  • 3 to 3½ cups all-purpose flour
  • ¼ cup sugar
  • 1 tsp. salt
  • 2¼ tsp. 1 package active dry yeast
  • 1 cup water
  • 2 T. ¼ stick butter
  • 1 egg beaten

Instructies

For topping:

  • Grease a 9 × 13-inch baking pan or jelly roll pan.
  • In a small bowl, mix together the topping ingredients, blending well.
  • Drop by spoonfuls onto the prepared pan and spread evenly.
  • Set aside.

For rolls:

  • In a large bowl, whisk 1½ cups of the flour with the sugar, salt, and yeast.
  • In a small saucepan, heat the water and butter to about 125°.
  • Pour into the flour mixture, add the beaten egg, and beat the mixture for 3 minutes.
  • Gradually stir in most of the remaining flour until the dough pulls away from the sides of the bowl.
  • Turn out the dough onto a floured surface and knead for 1 minute.
  • Roll out the dough to a 15 × 7-inch rectangle.
  • Set aside while you make the filling.

For filling:

  • Evenly spread the butter over the dough.
  • Mix the sugar and cinnamon together and sprinkle evenly over the buttered dough.
  • Starting with a 15-inch side, roll the dough into a tight log.
  • Cut into 12 rounds and place cut side down in the prepared baking pan.
  • Cover and let rise until double, about 45 minutes.
  • Preheat the oven to 375° and bake for 25 to 30 minutes or until done.
  • Allow the rolls to cool in the pan for one minute before turning them out onto a serving platter.
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Recipe Category Bread
Country Amish
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