Preparation:
Add to the breadmachine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleishmans yeast, increase the amount by 1 teaspoonful!
Run this on your dough cycle. After completion they can be finished one of several ways. One is to take a pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot.
Another method is to roll out to about the size of a cookie sheet, spread butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should get enough for about 3 9" round or sq. pans. I cover the bottom of pans lightly with melted butter--just a small amt! Allow room for them to double in size!
Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF and place rolls in off oven). Let rise till very light and double in bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper.
(Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for about 20 mins. Remove from pan at once.
Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll. DO NOT use too much butter as they will not rise enough! |
