Caramel Syrup: In a saucepan, melt 1/2
cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn
syrup. Cook and stir until sugar melts. Remove from heat.
Apple Caramel Rolls
6-1/4 to 6-3/4 C. all-purpose flour
2 packages active dry yeast
2 C. milk
1/4 C. granulated sugar
1/4 C. butter
1-1/2 t. salt
1/2 C. packed brown sugar
1/2 C. granulated sugar
1/4 C. all-purpose flour
1 T. ground cinnamon
1/2 C. butter
2 C. finely chopped peeled apple
1C. chopped pecans
1 recipe Caramel Syrup (recipe on side)
In a large mixing bowl, combine 2 1/2 cups of flour and the yeast. Set aside.
In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4
cup butter and the salt just until warm (105 to 115°F.) and butter almost melts.
Add milk mixture to flour mixture. Then, add the eggs. Beat with an electric
mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for
3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you
Turn the dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that's smooth and elastic (3 to
5 minutes total). Shape the dough into a ball. Place dough in lightly greased
bowl, turning once to grease the surface of the dough. Cover; let rise in a warm
place until doubled (45 to 60 minutes).
For filling: In a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2
cup granulated sugar, the 1/4 cup flour and the cinnamon. Cut in the 1/2 cup
butter until mixture resembles coarse crumbs.
Punch dough down. Turn dough out onto a lightly floured surface. Cover and let
rest for 10 minutes. Grease a 13 x 9 inch baking pan; set aside.
Roll the dough into a 24 x 16 inch rectangle. Sprinkle with filling, apple and
nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.
Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls
and place, cut sides down, into prepared pan. Cover and let rolls rise until
nearly doubled (about 45 minutes).
Bake, uncovered, in a 350°F. oven for 40 minutes or until lightly browned and
rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to
catch any drips.) Invert onto serving plate while warm.
Makes 12 rolls.