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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Everyone will gobble up these light and airy rollsthe caramel flavor is wonderful. Pretty as well as tasty, they will brighten breakfast or snacktime.Frances Amundson, Gilby, North Dakota Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/3 cup sugar |
1/3 cup canola oil |
1 egg |
3 teaspoons baking powder |
2 teaspoons salt |
6 to 7 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, softened |
1-1/2 cups sugar |
4 teaspoons ground cinnamon |
topping: |
1 cup packed brown sugar |
1 cup vanilla ice cream |
1/2 cup butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each with 2 tablespoons butter.
4. Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
5. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and refrigerate for up to 24 hours.
6. Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough.
7. Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto serving plates. Yield: 2 dozen.
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