For those of you from Nipawin Moms 'n Tots, this is my submission for this month's recipe exchange. For the rest of you who have come to my blog in the past, here's a yummy recipe and a shout out that I am still here. We've had a busy school year here at NBC and graduation was just yesterday. Time to get to some of those things that I have put on the shelf...like blogging. If it makes you great bloggers feel better, I haven't written in our family journal since February 12! Anyway...here's the recipe.
This recipe makes enough for two 9x13 pans. At 3:00 or 4:00 pm measure 9 1/2 cups flour into a large bowl and set aside. (Using 4 cups whole wheat flour and 5 1/2 cups white flour works too.)
Blend the following together in a blender or food processor:
3 cups warm water
1 pkg (2 1/4 tsp) dry traditional yeast
2 tsp salt
1 cup sugar
2 eggs
1/2 cup butter
Pour the blender ingredients into the flour and mix well. Cover and set aside.
At 10:00 pm that night mix together:
1 cup whipping cream
2 cups brown sugar
1 cup butter
Place this caramel mixture in two 9 x 13 or 11 x 13 baking pans. Roll dough out into rectangle. Spread with butter, brown sugar, cinnamon and raisins (if desired). Roll dough into tube and cut off thin slices. Usually about 3/4" - 1" in thickness. Place slices into prepared baking pans on top of caramel mixture.
Cover with towel and place in a draft free area. I put them in the oven with the light on. Let rise until morning. Bake at 350 for 25 minutes. Enjoy!
Makes approximately 40 rolls of heavenly goodness! :)
4 years ago












