Caramel rolls

Was bored this morning so I whipped up a batch of these goodies. Ma mentioned something about calories but I’m afraid I didn’t hear it all…

And no this isn’t a machine recipe. The bread was hand kneaded for 15 minutes.

RAISINS?!?! Might as well throw the whole batch in the garbage.

Ralph Wiggum wrote:

RAISINS?!?! Might as well throw the whole batch in the garbage.

x2. It was only a matter of time until Tom Sawvell Jack of All Trades, Master of Most, showed a flaw…

Oh there raisins I was thinking watermelon seeds.

That Tom is a tricky bird.
Thems not raisens.
Thems deer pellets!
Nothing goes to waste!
Adds flavor!

Raisins, that’s a great way to keep them all to yourself!

Wash em down with a Bailey’s – n – coffee.

ps. I like the raisin idea

Right on Eel, those raisin nayers are pussys.

Hey Tom, you got a recipe? Including the raisins!!👍

Here ya go Joe…

1 1/2 cups milk, scalded and cooled,
1/2 cup butter, softened,
1/2 cup sugar,
2 tsp salt,
2 pks dry yeast,
1/2 cup warm water,
3 eggs, beaten,
6 cups of flour
1 cup of raisins, devided

Mix the eggs, sugar, milk, warm water, butter, salt and yeast together in a large bowl. Gradually beat in the flour until it is stiff enough to turn out on a counter top and finish by kneading in the remaining flour and add flour if more is needed to make the dough workable but not sticky. Let the dough rest ten minutes, then knead for about 15 minutes, adding 1/2 half the raisins half way thru the kneading. Place in a greased bowl and cover with a towel and set in a warm area to rise.

While the dough is rising grease the bottom and sides of an 11 X 13 cake pan. Melt 1/3 cup of butter and spread evenly across the bottom of the pan. Using 1/2 cup of brown sugar spread the sugar evenly across the bottom of the pan. Drizzle about 1/4 cup of white corn syrup across the brown sugar. Spread the remaining raisins across the bottom of the pan.

When the dough has doubled in size, spread it out on a floured counter top until its about 18″ X 12″. Brush with softened butter and spread 3/4 cup of white sugar evenly across the entire buttered surface, then sprinkle generously with cinnamon. Roll the dough into a 18″ loge and mark out 12 equal sized slices and cut the dough placing the pieces on a cut side in three rows of 4 to fill the pan. Cover with a towel and allow to double in size again.

When raised the second time bake in an oven at 365 degree for 25 minutes, then raise the heat to 375 and bake another ten minutes.

Cover the rolls with a cookie sheet and quickly flip the pan . Remove the cake pan and scrape out any caramel that stays in the pan lightly spreading it where you think the rolls need a little extra. Let the rolls cool some, then dig in and lather them up with butter while they’re still quite warm.

Tom, do you EVER relax?

I was hoping they were blueberries

I don’t see any calories in those!!

one of these days Iowaboy,you will learn to NOT click on some of these threads,sigh,I gained another five pounds looking at the pic.
so,whilst I am here,those look fantastic Tom !!
now,are those really raisins or are they the trimmings off of some of those plastic baits you make in your spare time???

Ditch the raisins for walnuts or pecans.

I can’t stand nuts in sweet rolls so I use raisins instead. However, walnuts or pecans could be used.

Love me some raisins! I thought blue berries at first to which made my mouth water immeadiatly thinking of my blue berry patch out behind the camper at the lake! Can’t wait until spring to pick those fresh blue berries for pancakes in the morning!

They look great Tom!

Tom Sawvell wrote:

Here ya go Joe…

1 1/2 cups milk, scalded and cooled,
1/2 cup butter, softened,
1/2 cup sugar,
2 tsp salt,
2 pks dry yeast,
1/2 cup warm water,
3 eggs, beaten,
6 cups of flour
1 cup of raisins, devided

Mix the eggs, sugar, milk, warm water, butter, salt and yeast together in a large bowl. Gradually beat in the flour until it is stiff enough to turn out on a counter top and finish by kneading in the remaining flour and add flour if more is needed to make the dough workable but not sticky. Let the dough rest ten minutes, then knead for about 15 minutes, adding 1/2 half the raisins half way thru the kneading. Place in a greased bowl and cover with a towel and set in a warm area to rise.

While the dough is rising grease the bottom and sides of an 11 X 13 cake pan. Melt 1/3 cup of butter and spread evenly across the bottom of the pan. Using 1/2 cup of brown sugar spread the sugar evenly across the bottom of the pan. Drizzle about 1/4 cup of white corn syrup across the brown sugar. Spread the remaining raisins across the bottom of the pan.

When the dough has doubled in size, spread it out on a floured counter top until its about 18″ X 12″. Brush with softened butter and spread 3/4 cup of white sugar evenly across the entire buttered surface, then sprinkle generously with cinnamon. Roll the dough into a 18″ loge and mark out 12 equal sized slices and cut the dough placing the pieces on a cut side in three rows of 4 to fill the pan. Cover with a towel and allow to double in size again.

When raised the second time bake in an oven at 365 degree for 25 minutes, then raise the heat to 375 and bake another ten minutes.

Cover the rolls with a cookie sheet and quickly flip the pan . Remove the cake pan and scrape out any caramel that stays in the pan lightly spreading it where you think the rolls need a little extra. Let the rolls cool some, then dig in and lather them up with butter while they’re still quite warm.

Thanks Tom!

The cookie sheet trick is great, use it regularly. We have a teflon coated cookies sheet for that purpose.

Sorry, I am anti-raisin as well. I like raisins, just not in my cinnamon rolls.

Eelpoutguy wrote:

Wash em down with a Bailey’s – n – coffee.

ps. I like the raisin idea

When I saw the pic I immediately was reminded of hot cross buns, which typically included raisins. Hot cross buns are a traditional old world sweet bread that originated in England and was associated with the Lenten season.

Back when Tom and I were young, you could get them for “one or two a penny”

I’m good with the raisins too.

Tom, was that pan all consumed by the end of the day?

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A couple of the kids and spouses were here for lunch today and they put the hurt on the rolls.

I make the hot cross buns for Ma at Easter time too. And her Christmas bread.

Do you use raisins or candied fruit in your hot cross buns?

Never use candied fruit.

Always use raisins.

Andy, back in my baking days we use to bake a lot of those hot cross buns.

I always use raisins in my hot cross buns. I use the mixed fruit in my Christmas Bread.

Tom you can include raisins and pecans in my cinnamon rolls! Add a sticky glaze or icing I don’t care! I’m not a sweets person but I’d eat at least 1/2 of one and give 1/2 of the pan to momma!!

Edit, Oh! pardon me these are caramel rolls.

What does scalding the milk and letting it cool do?
And as fer the milk, whole?

I use only whole milk and scalding is supposed to kill any bacteria that might impede the work of the yeast.

Thanks! I assumed the whole milk.

I’ve heard of raisins being called “fools chocolate”.
don’t care for them cooked in anything.
they’re bad grapes you know.