Unexpected Daisies: Granny's Caramel Rolls

The Polar Vortex has returned with a vengeance! -snort!-

It's beautiful outside, but wicked cold!

In fact, it's so cold...

We had to chop up the piano for firewood.

Unfortunately we only got 2 chords. Ba dum bum!

Anyway...

Besides corny cold weather jokes, we've taken to enjoying comfort food to cope.

Hello caramel rolls!

My Dad's mom, who we affectionately called Granny, used to make these amazing caramel rolls for us!

Some people may prefer to call them sticky buns but I opted to go with caramel rolls as I couldn't bring myself to title this blog post...Granny's Sticky Buns. Just sounds so wrong! No one needs that picture stuck in their mind.

Hey! How about another joke!

Why didn't the tourist in the Arctic get any sleep?

He plugged his electric blanket into the toaster by mistake - and kept popping out of bed all night. Ha ha ha ha

Oh yeah. Thats better.

And about those caramel rolls...

They are super delicious and comforting. Making them brings back lots of cozy memories of my Granny.

Dough
1 package dry yeast
1 cup scalded milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg, lightly beaten
3 cups flour

Now, before we begin, here's a quick note about scalding milk.

The Husband asked me why I scald the milk.

I said it was because that's what Granny said to do.

The Husband said, "yeah, but why?"

At that point it was to the Google to find out. So here's the why...scalding milk breaks down proteins in milk that can prevent the dough from rising...and Granny said so! Listen to your Granny! She knows these things!!

So don't skip scalding your milk!

Now, for those who do not know what it means to scald your milk... Scalding milk just means heating your milk to a temperature just below boiling. Easy peasy!

Once your milk has been scalded, let it cool to about 110 degrees F, add in a little bit of the 1/4 cup sugar, and 1 package of dry yeast. Allow the yeast a few minutes to foam.

While yeast is activating, place the remaining 1/4 cup sugar and 1/4 cup shortening in a separate, large bowl.

Once activated, add yeast mixture to sugar and shortening. Stir to combine.

Add in 1 cup of flour, 1 teaspoon salt, and lightly beaten egg. Mix well.

One at a time, stirring well to combine after each, add in remaining 2 cups of flour until the dough is stiff.

Knead dough, on a lightly floured surface, until dough is smooth.

Place the dough in a lightly buttered bowl, cover, and let sit in a warm place until it has doubled in size.

Here is where I hang my head in shame...I didn't get any photos of my risen dough. Too excited I guess to move on to the next step. -drat-

Filling
2 tablespoons softened butter
1/2 cup sugar
1 1/2 teaspoon cinnamon

While dough rises, combine cinnamon and sugar in a small bowl.

Once the dough has risen, punch it down, then roll into a
9x18 inch rectangle on a lightly floured surface.

At least I got this shot! Whoop whoop!

This is the perfect time to start the caramel topping!

Caramel topping
1/2 cup butter
1/2 cup brown sugar

Place butter and brown sugar in a saucepan over medium heat.

While the butter and brown sugar from the caramel ingredient list melt and get cozy together, spread the 2 tablespoons of softened butter from your filling ingredient list (are you following me here?) onto dough, leaving about a half inch border along edges.

Sprinkle cinnamon/sugar (again from your filling ingredients) mixture over buttered surface. Oh that's gonna make it taste nice!

Carefully roll dough, pinching edges together to seal.

Slice into 1 inch pieces. Yes, it is perfectly acceptable to use a ruler!

Once the rolls are sliced the caramel sauce should be just about ready.

Once the butter is completely melted and well combined with the brown sugar pour into a 9x13 pan.

Place the sliced rolls into caramel sauce in pan.

Cover and let rise in a warm place until rolls have doubled.

Yeah Baby!

Now there's no way I'm getting up early enough to make these rolls before the family awakes! I make them the night before. Once the rolls have risen, I cover them and place them in the fridge. In the morning, I preheat the oven to 350˚ then bake, uncovered, for 30 to 35 minutes.