Salted Caramel Breakfast Rolls

I tried making an alternative to the classic cinnamon roll (having a friend who dislikes cinnamon) and came up with this recipe. The dough is crunchier and the salted caramel hardens once the rolls cool. I won’t tell you they’re better than cinnamon rolls (since not much can be better than the classic American breakfast treat), but they are original and will appeal to the few of you out there who don’t like cinnamon.

The Dough
2¾ cups all-purpose flour, plus more as needed
1 package of  instant yeast
4 tbsp  salted butter
1/3 cup whole milk
¼ cup water
2 large eggs

  1. Warm the milk, the water, and the butter in a small saucepan until the butter is melted, then add them to the bowl of a stand mixer. Add the instant yeast and beat in low speed for 1 minute.
  2.  Add the flour and the eggs, and continue to knead until the dough is smooth and elastic, but not sticky. If it becomes sticky, add a little flour.
  3. Transfer the dough to a lightly oiled bowl and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.

The Filling
3 tbsp  salted butter
¾ cup brown sugar

  1. In a small saucepan melt the butter and sugar until the sugar has dissolved.
  2. After the dough has doubled in volume, sprinkle some flour on a clean surface and on your dough and roll it out into an approximately 12 x 20-inch rectangle, then brush it with the brown sugar / butter mixture. Roll it up into a log and pinch the ends to seal them shut.
  3. Place wax paper in a 9 x 5-inch baking pan.  Slice the dough into one-inch thick slices and lay them next to each other. Cover and let rise for another hour or until doubled in volume again.
  4. Preheat the oven to 350˚ F and bake for 30-35 minutes or until the tops of the rolls are golden brown and the filling has become caramel.

EU

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