Penrod Caramel Rolls

By punk

Ingredients

• Ingredients for Rolls:
• 2 cups mashed potatoes (cooked)
• 2 tbsp yeast
• 1 1/3 cups light brown sugar (or white sugar)
• 1 1/3 cups butter (2 sticks + 5 1/3 tbsp)
• 10 cups white flour
• 4 cups wheat flour
• 4 eggs
• 4 tsp salt
• Ingredients for Caramel (for each 1/2 of batch):
• 2 sticks butter (melted)
• 5 oz. corn syrup
• 3 cups brown sugar (dark); 1 box + 1/4 cup
• 6 oz. nuts (1 1/2 cups)

Preparation

Step 1

• Make 2 cups mashed potatoes

• Dissolve 2 tbsp yeast in 3 cups warm water

• Stir together the:

1. Yeast and water

2. Mashed potatoes

3. 1 1/3 cups light brown sugar (or white sugar)

4. 1 1/3 cups butter (2 sticks + 5 1/3 tbsp)

5. 4 eggs

6. 4 tsp salt

• Beat in 4 cups of the white flour

• Then knead in the remaining 10 cups of flour (6 cups white, 4 cups wheat)

• Refrigerate at least 8 hours, and up to 5 days

• Divide in half and roll out into a very thin (approx. 1/4" inch) rectangle (about 4 feet by 15 inches)

• Spread with the caramel mix and 6 oz. nuts (1 1/2 cups)

• Roll up the entire rectangle to make a long roll.

• Cut the roll into 1" strips. Instead of cutting with a knife, for best results cut the rolls with dental floss or a string. Simply slip the floss below the roll and position 1" from the end. Bring the two ends of the floss together and lift to create a clean cut.

• Raise in a warm oven 30+ minutes

• Bake in 375° oven for 20 minutes

• Cover with foil and cook another 20 minutes or so