Ingredients
- Caramel Roll Topping:
- 1 c. dark brown sugar
- 1 stick butter
- 1/4 c. dark karo
- pour into pan; bring to boil, stirring
- Hot Rolls or Buns:
- 1 c. crisco
- 2 T. sugar
- 3/4 c. water
- 1 1/2 T. salt
- 2 pkg. yeast
- 2 beaten eggs
- 1 c. milk
- 4 c. flour, or more
- 1-3 c. flour
- 1 c. melted butter
Preparation
Step 1
Heat crisco, sugar, and water, and salt, stirring until sugar dissolves and crisco melts. Cool. soften yeast in 1/2 c. warm water in lg. bowl. Add crisco, then eggs, milk. Use mixer and slowly add flour. After about 4 c., use a spoon. Turn out and knead adding flour as needed - maybe 1 c. Put in greased bowl, cover and let rise 1 1/2 hrs. or until doubled. Turn out on lightly floured board and divide into 5 pieces. Cover and let rest 5 minutes. Roll out for caramel rolls or pinch into 11-14 pieces and roll into balls. Place in round dish and spoon melted butter over all.
For Caramel Rolls:
1- spread with softened butter
2- sprinkle with graham cracker crumbs
3- sprinkle with cinnamon sugar
4- roll up into a log and pinch together
5- cut into rolls
6- put into round pan that has caramel sauce in the bottom
7- top with melted butter
8- bake for 15 minutes
9- cool
10- cover with tin foil
11- Refrigerate, freeze, or give away
12- Bake, covered, at 350 for 10 minutes
13- Turn over, after baking, so caramel sauce is on top
ENJOY!