3/21/2016 Carmel Rolls
Recipe Courtesy of Cindy Schumacher
1½ cup warm water
4 cups white bread flour
3 Tbsp. dry milk
1/3 cup Sugar
1 tsp. salt
4 Tbsp. softened butter
4 tsp. active dry yeast
Combine 1 cup flour, dry milk, sugar, and salt. Dissolve yeast in warm water.
Combine yeast mixture with dry ingredients and butter.
Gradually stir in the rest of the flour until dough forms. Knead until soft dough forms.
Place in greased bowl, cover with plastic wrap and towel and allow to rise until double.
Roll dough into rectangle. Brush with butter and sprinkle with sugar.
Roll dough lengthwise and seal edge by pinching dough together.
Slice into one inch pieces or larger, if desired.
Place in greased pan. Make caramel sauce.
1 stick butter
¾ cup vanilla ice cream
Cinnamon to taste
½ cup white sugar
½ cup brown sugar
Chopped nuts (optional)
Combine margarine, sugars, ice cream, cinnamon, and nuts in a sauce pan.
Bring to a slow boil and cook for one minute.
Cool slightly. Place rolls in two 8 X 8 pans or one 9 X 13 pan.
Pour sauce over rolls and let rise until about doubled.
Bake about 25 minutes or until golden brown.
Brush top with butter. Invert and cool.
These can be made before you go to bed and baked in the morning.