Caramel Rolls

Caramel Rolls

From the kitchen of Mary Durand

Recipes to Remember, Women's Business Association of Pea Ridge

1 c. milk

1/2 c. sugar

1 Tbsp. salt

1/2 c. Crisco

1 c. warm water

2 pkg. yeast

4 eggs

8 - 8 1/2 c. flour

Topping

1/2 c. brown sugar

2 Tbsp. butter

1/4 c. waffle syrup (for 3 dozen rolls)

Scald milk; stir in sugar, salt and Crisco. Cool to lukewarm. Put warm water in bowl; stir in yeast until dissolved. Add eggs and half the flour to milk mixture. Beat till smooth. Add remaining flour and stir till dough leaves sides of bowl. Turn onto lightly floured surface and knead until smooth and satiny. Return to bowl; cover tightly. Let rise till double in bulk in warm place (1 hour).

Punch down and turn out on floured surface. Shape in about six (6) dozen rolls by rolling out; sprinkle with melted butter, sugar, and cinnamon. Roll up jelly-roll fashion, slice and place into greased baking pans, covered with Caramel Roll Topping.

To make topping, heat three ingredients in pan till butter melts.

Set in warm place to rise for 1 hour after placing in baking pans before baking.

Bake rolls at 350 degrees for 20 minutes or till golden brown and topping is bubbly.

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Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to [email protected].

Community on 03/09/2016