MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinna-Myron Caramel Rolls
Categories: Breads, Herbs, Snacks, Nuts
Yield: 12 Servings
1 1/2 c Milk
12 tb Sugar
15 tb Butter; softened
1/4 c Cornmeal
1 1/2 ts Salt
5 1/4 c Flour
14 g (2 pkt) active dry yeast
2 lg Eggs; beaten
1 1/2 ts Ground cinnamon
MMMMM--------------------------CARAMEL-------------------------------
2 c Brown sugar
1/2 c Milk
8 tb Butter
3/4 c Shelled pecans; chopped
FOR THE ROLLS: Put milk, 6 tbsp. of the sugar, 6 tbsp.
of the butter, cornmeal, salt, and 6 tbsp. water into a
medium saucepan and cook over medium-high heat, stirring
constantly, until thick, 8 - 10 minutes. Remove pan from
heat and set aside until mixture is warm.
Grease a large bowl with 1 tbsp. of the butter and set
aside. Combine 1 1/4 cups of the flour and yeast in
another large bowl. Using a wooden spoon, beat in eggs
and cornmeal mixture, then gradually beat in remaining
flour. Turn dough out onto a well-floured surface and
knead until smooth and elastic, 12 - 15 minutes.
Transfer dough to greased bowl, cover with plastic wrap,
and set aside in a warm place to let rise until doubled
in bulk, 1 1/2 - 2 hours.
FOR THE CARAMEL: Heat sugar, milk, and butter together
in a saucepan over medium heat, stirring constantly,
until butter melts, 5 - 8 minutes.
Grease two 7" × 11" glass baking dishes with 1 tbsp. of
the butter. Divide caramel between the dishes, scatter
with pecans (if using), and set aside. Using a wooden
spoon, beat cinnamon and the remaining butter and sugar
together in a small bowl and set aside.
Turn dough out onto a floured surface, divide in half,
and roll out to 12" × 15" rectangles. Position 1 of the
dough rectangles with long edges parallel to edge of
work surface. Spread half the cinnamon butter along
lower third of dough, then roll up to form a long
cylinder and pinch seam shut. Repeat process with
remaining dough and cinnamon butter. Cut each cylinder
crosswise into 6 equal pieces and divide evenly between
prepared dishes, arranging them cut side up about 2"
apart. Cover with plastic wrap and set aside to let
rise until doubled in bulk, about 1 hour.
Adjust oven rack to lower third of oven and set oven @
350ºF/175ºC. Uncover dishes and bake rolls until deep
golden brown and cooked through, 45-50 minutes. Remove
dishes from oven and set aside for 1 minute, then invert
rolls onto baking sheets. Serve warm.
This recipe is named after Myron Sikora who baked 320 of
these rolls the day before Iowa's annual bike ride
(RAGBRAI).
RECIPE FROM:
https://spoonacular.com
Uncle Dirty Dave's Archives
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