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mom's caramel rolls
by sarah webb

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?