Caramel Rolls
John Freeman

My mom was famous for her cooking. She made doughnuts by the gross for church functions, and she made caramel rolls. No one in the family seems to have her caramel roll recipe, so I spent some time devising one of my own.


3 cups flour
1/4 cup sugar
1/2 cup boiling water
1/3 cup cold milk
1 egg
1 tsp salt
1 pkg dry yeast


1/2 cup butter (one stick)
2/3 cup brown sugar
1 tbl white corn syrup
1/2 cup or more pecans


2 tsp ground cinnamon
handful brown sugar

Add water, milk, 1 cup flour, 1 tsp sugar and yeast together.  Let sit
till foamy, about 10-20 minutes.  Add remaining dough ingredients and
mix until a ball of dough forms.  Knead this for ten minutes.  Cover
and let double in bulk.

After dough has doubled, punch down and let rest while you prepare the

To make the caramel, melt the butter, remove from heat and add the
brown sugar and syrup.  Stir this a while till the sugar is no longer
grainy.  Cover the bottom of a 13x17 cake pan uniformly and sprinkle
the pecans over it.  Set aside while making the rolls.

To form the rolls, roll the dough out the size of the cake pan.
Sprinkle the cinnamon over the surface and spread it out by hand so the
entire surface is coated with cinnamon.  Do the same with the handful
of brown sugar.  Then roll the dough up starting with the short side.
Trim each end for more uniform rolls.  Cut the log of dough into twelve
rolls (mark half, half again, and then cut each quarter into thirds).
Place them in the cake pan three across and four down, spiral side up.
Cover and set aside to raise.  

You can also make 24 smaller rolls by rolling the dough from the long side,
cut into 24 rolls, and place them four across and six down.

Preheat the over to 375F whilst they raise.

When the rolls have raised, and are starting to touch each other, bake
them for 25-30 minutes.  Remove from the oven and while hot, overturn
pan onto a cookie sheet or serving tray.