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mom > recipes mom's caramel rolls makes about 50 rolls. 4 cups warm water , 3 cups warm milk, 1/3 cup
sugar and 2 tbsp. yeast. stir and let sit 10 mins.
to proof the yeast. add 4-6 cups white flour and
beat it one hundred times. let the sponge sit 20
mins. or so. add 1 tbsp salt, 1'3 cup ail, add rest
of flour , maybe 4-6 more, to make a dough, knead
it l5 mins. or so. put it back in cleaned, greased
bowl to rise til double in bulk. maybe 1 and 1/2
hrs. or so. make a caramel sauce to put in the bottom of the
pans out of light karo syrup, brown sugar, butter
and hot water. proportions? well, i watched mom
throw a small handful of brown sugar in each pan,
drizzle a little karo syrup in, less than 1/4 cup
of it, same of melted butter and a large serving
spoon of hot water. when the dough is ready, divide it up into 5 or
six or seven pieces , as many pans as you have. say
10 pie tins with 5 rolls each, or 4 9xl3 baking
pans with 12 or 15 rolls each. well, maybe i'm not
right about all this division, she just eyeballs
her pans and whips into action. anyway you roll out
your piece of dough into a rectangle, spread melted
butter over it and sprinkle cinnamon sugar over it
and roll it up longways. now slice the rolled up
dough into slices about 1 or l1/2 inch thick, dip
one snail side in melted butter , then cinnamon
sugar, then put in pan of syrup, sugar side up, or
down. leave some space around the bun for expansion
in rising... let rise til double in bulk. bake in preheated oven of 350 for 25 mins or so.
til lightly browned on top. this seems ridiculous to write down a recipe for
something mom never uses a recipe for. what's the
word i want? oxymoron? a recipe for/from the woman
who never uses one? |
