Post by Loupy on Mar 18, 2016 19:33:41 GMT -7
Salted Caramel Rolls
From: Kristen dineanddish.net/
Salted Caramel Rolls make for an extra special breakfast or can even be a delicious part of your Easter brunch. In addition, if you know of some friends or neighbors who might be alone on Easter, this batch of rolls makes enough to share and is sure to be appreciated. Package up a few extra for a sweet Easter treat for someone who would enjoy a little extra love sent their way this holiday.
The original Caramel Roll recipe I found on the Karo® Syrup website had an impressive pecan caramel glaze. To shake things up a bit, I decided to skip the pecans and instead top my caramel rolls with a little fine sea salt, to create one of my favorite flavor profiles…salted caramel.
However you choose to top your rolls, I assure you that this simple, beginner’s recipe is one to try for caramel roll making success and is a great choice to adorn your table this Easter.
Enjoy!
Prep time: 1hr 40 min
Cook time: 33 min
Total time: 2hrs, 13 min
Serves: 12 large rolls
INGREDIENTS
4-1/2 to 5 cups all-purpose flour
⅓ cup sugar
2 packets Fleischmann's® RapidRise Yeast
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter OR margarine
1 egg
Caramel Syrup:
½ cup butter OR margarine
1 cup brown sugar
¼ cup Karo® Light Corn Syrup
Pinch fine sea salt (for after rolls are cooked)
Filling:
⅓ cup sugar
2 teaspoons Spice Islands® Ground Saigon Cinnamon
3 tablespoons butter OR margarine, very soft
pinch fine sea salt
Instructions:
Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
Place water and butter in a microwave-safe bowl.
Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely).
Add to flour mixture with egg.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
Cover with a towel; let rest for 10 minutes.
To make Caramel Syrup, combine butter, brown sugar, sea salt and corn syrup in a medium saucepan over medium heat, stirring frequently.
Bring to a boil for just 30 seconds.
Remove from heat and pour into 13 x 9-inch baking pan that has been sprayed with cooking spray.
For filling, combine sugar and cinnamon in a small bowl.
Set aside.
Roll dough into a 15 x 10-inch rectangle using a rolling pin.
Spread 3 tablespoons butter over dough stopping at least ½-inch from the edges on the long sides.
Sprinkle with cinnamon sugar mixture.
Beginning at long end of each rectangle, roll up tightly.
Pinch seams to seal.
Cut into 12 equal pieces.
TIP: Use unflavored dental floss instead of a knife to cut rolls.
To do, cut a piece of floss about 12 inches long.
Slide floss under the roll; bring the ends up and cross over to cut each slice.
Place, cut sides down, in prepared pan.
Cover with towel; let rise in warm place until doubled in size, about 1 hour .
Bake in preheated 350ºF oven for 28 to 33 minutes or until rolls are golden brown.
Cool on wire rack for 5 minutes and then invert onto serving tray.
Gently pour any caramel remaining in the baking pan over the rolls.
Before serving, top each roll with a small sprinkling of fine sea salt.
From: Kristen dineanddish.net/
Salted Caramel Rolls make for an extra special breakfast or can even be a delicious part of your Easter brunch. In addition, if you know of some friends or neighbors who might be alone on Easter, this batch of rolls makes enough to share and is sure to be appreciated. Package up a few extra for a sweet Easter treat for someone who would enjoy a little extra love sent their way this holiday.
The original Caramel Roll recipe I found on the Karo® Syrup website had an impressive pecan caramel glaze. To shake things up a bit, I decided to skip the pecans and instead top my caramel rolls with a little fine sea salt, to create one of my favorite flavor profiles…salted caramel.
However you choose to top your rolls, I assure you that this simple, beginner’s recipe is one to try for caramel roll making success and is a great choice to adorn your table this Easter.
Enjoy!
Prep time: 1hr 40 min
Cook time: 33 min
Total time: 2hrs, 13 min
Serves: 12 large rolls
INGREDIENTS
4-1/2 to 5 cups all-purpose flour
⅓ cup sugar
2 packets Fleischmann's® RapidRise Yeast
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter OR margarine
1 egg
Caramel Syrup:
½ cup butter OR margarine
1 cup brown sugar
¼ cup Karo® Light Corn Syrup
Pinch fine sea salt (for after rolls are cooked)
Filling:
⅓ cup sugar
2 teaspoons Spice Islands® Ground Saigon Cinnamon
3 tablespoons butter OR margarine, very soft
pinch fine sea salt
Instructions:
Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
Place water and butter in a microwave-safe bowl.
Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely).
Add to flour mixture with egg.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
Cover with a towel; let rest for 10 minutes.
To make Caramel Syrup, combine butter, brown sugar, sea salt and corn syrup in a medium saucepan over medium heat, stirring frequently.
Bring to a boil for just 30 seconds.
Remove from heat and pour into 13 x 9-inch baking pan that has been sprayed with cooking spray.
For filling, combine sugar and cinnamon in a small bowl.
Set aside.
Roll dough into a 15 x 10-inch rectangle using a rolling pin.
Spread 3 tablespoons butter over dough stopping at least ½-inch from the edges on the long sides.
Sprinkle with cinnamon sugar mixture.
Beginning at long end of each rectangle, roll up tightly.
Pinch seams to seal.
Cut into 12 equal pieces.
TIP: Use unflavored dental floss instead of a knife to cut rolls.
To do, cut a piece of floss about 12 inches long.
Slide floss under the roll; bring the ends up and cross over to cut each slice.
Place, cut sides down, in prepared pan.
Cover with towel; let rise in warm place until doubled in size, about 1 hour .
Bake in preheated 350ºF oven for 28 to 33 minutes or until rolls are golden brown.
Cool on wire rack for 5 minutes and then invert onto serving tray.
Gently pour any caramel remaining in the baking pan over the rolls.
Before serving, top each roll with a small sprinkling of fine sea salt.
