| Ingredients | Image |
Dough 1 ½ tsp yeast 1 tbsp sugar 2 tbsp warm water 1 cup milk ¼ cup butter 1 tsp salt ¼ cup sugar 2 eggs 4 cups flour Sugar Mixture: softened butter sugar cinnamon 1 cup brown sugar 1 cup heavy cream pinch of salt 1 cup chopped walnuts |
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Place yeast, 1 T sugar and 2 T warm water into a bowl and allow to become active.
Scald milk add 1/4 c butter to melt.
Cool to lukewarm and add salt, 1/4 sugar, and stir in beaten eggs
Add yeast misture and flour beating constantly.
Continue adding flour until you have a soft silky dough ball which resists sticking to the bowl. Turn onto a floured board and knead thoroughly.
Let dough rise in a warm location until double in size (~ 1 1/2 hr). Punch down and let rise again (about 1 hr).
Roll out dougn on a floured board to a 18" x 24" rectangle. Spread with softened butter and sprinkle with cinnamon and sugar. Roll lengthwise and pinch dough into a "log". Cut log into 1 inch slices.
Mix together brown sugar, cream, salt, and chopped nuts. Pour into a lightly greased 9" x 13" pan. Place dough slices into the sugar mixture. Let rise till double, and bake at 350º for 25 minutes or until brown.
Turn out immediately onto waxed paper. Frost rolls with any remaining caramel from pans.
Ingredients
Directions
Place yeast, 1 T sugar and 2 T warm water into a bowl and allow to become active.
Scald milk add 1/4 c butter to melt.
Cool to lukewarm and add salt, 1/4 sugar, and stir in beaten eggs
Add yeast misture and flour beating constantly.
Continue adding flour until you have a soft silky dough ball which resists sticking to the bowl. Turn onto a floured board and knead thoroughly.
Let dough rise in a warm location until double in size (~ 1 1/2 hr). Punch down and let rise again (about 1 hr).
Roll out dougn on a floured board to a 18" x 24" rectangle. Spread with softened butter and sprinkle with cinnamon and sugar. Roll lengthwise and pinch dough into a "log". Cut log into 1 inch slices.
Mix together brown sugar, cream, salt, and chopped nuts. Pour into a lightly greased 9" x 13" pan. Place dough slices into the sugar mixture. Let rise till double, and bake at 350º for 25 minutes or until brown.
Turn out immediately onto waxed paper. Frost rolls with any remaining caramel from pans.