Dreary Sunday = Caramel Rolls Necessary

My mom used to make Caramel Rolls all the time on weekends when I was little, and she probably still does, I'm just not there to witness it.  While I realize that typically one enjoys caramel rolls or cinnamon rolls as a breakfast or brunch treat, mom always made them in the afternoon.  My guess is that no one wants to wake up at 6AM to have them finished by 9AM at the earliest, (I've done this before, going back to bed in between. I don't recommend it).  Plus, living on a farm, even on weekends, everyone is up and out the door by 7 so there is no time time to enjoy them until the chores are done.  And then once everyone comes in, they are gone in about an hour or less.
For the longest time, I thought that my mom and grandma had some recipe that they passed down.  The truth is that is actually a good old Betty Crocker recipe slightly modified. As stated before, this is a several hour project because you have to let the dough rise.

Caramel Rolls
Rolls

• 3 1/2 to 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp salt
• 2 pkg regular or quick dry yeast (4 1/2 tsp)
• 1 cup very warm milk
• 1/4 butter, softened
• 1 large egg

1. In a large bowl, mix 2 cups of the flour with the sugar, salt and yeast.  Add warm milk, butter and egg.  Beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Beat on medium speed for 1 minute, scraping bowl frequently.  Stir in enough remaining flour to make dough easy to handle. 
2. Knead dough on lightly floured surface for about 5 minutes.  Dough should be smooth and springy.  Place dough in a greased a large bowl with shortening. Turn dough so that it is covered with shortening.  Cover the bowl loosely with plastic wrap and set in a warm place for about 1 1/2 hours.  It should have doubled in size and an indention should remain when you touch it. 
3. When the dough has been sitting for about an hour start the topping.

Caramel Topping

• 1 1/2 cup packed brown sugar
• 3/4 cup butter, softened
• 3/8 cup corn syrup
• 1 1/2 cup chopped walnuts

1. In a saucepan, heat brown sugar and butter to boiling, stirring constantly.  Remove from heat and stir in corn syrup.  Pour into an ungreased 13 x 9-inch pan. Sprinkle with walnuts and set aside. 
2. Next mix the filling below minus the butter and set aside.

Filling

• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 2 Tbsp butter, softened

1. Once the dough has finished raising, gently push fist int dough to deflate.  Flatten dough with hands into a 15 x 10- inch rectangle on a floured surface. 
2. Spread filling butter onto dough and sprinkle with filling.
3. Roll up tightly so you have a 15 inch log and pinch the ends closed.
4. Using dental floss to cut into 15 one inch slices and place slightly apart in pan. 
5. Cover loosely with plastic wrap and set in a warm spot to rise for about 30 minutes, they should double in size. 
6. Bake at 350 degrees for 30 to 35 minutes, or until golden brown. Let stand for 2 minutes and flip over on to a cookie sheet. Let it sit for a minute so the caramel can drizzle down and then remove the pan. Serve warm.

Enjoy!