North Dakota Caramel Rolls

By RogRot

Ingredients

• 1 pkg rapid rise active dry yeast
• 1/2 cup sugar
• 1/2 cup shortening
• 2 cups buttermilk
• 6 cups bread flour
• 2 tsp salt
• 2 tsp baking powder
• 1/4 tsp baking soda
• Caramel Sauce
• 3 cups brown sugar
• 2 cups heavy cream
• 2 Tbs light corn syrup
• 2-4 Tbs butter unsalted butter, softened
• 1 tsp cinnamon
• 3 Tbs white sugar

Details

Servings 18

Preparation

Step 1

Dissolve yeast in 1/2 cup of water. In a large standing mixer, cream sugar and shortening. Add buttermilk, yeast mixture, 2 cups flour, salt, baking powder and soda. Beat until smooth. Stir in remaining 4 cups of flour to make a very soft dough (I did this part with my mixer's bread hook). Turn onto a floured surface and knead 4-8 minutes or until the dough is smooth and elastic. Cover with bread cloth and let rise until double; punch down. Let rise second time, covered.

Make the caramel sauce.

On a lightly floured surface, roll dough into a large 10x18 inch rectangle. Spread with the softened butter. Sprinkle cinnamon & sugar over the dough. Starting with the long side, roll up and press to seal. Cut into 1" thick slices.Place the rolls on top of the caramel sauce in your 2 pans. Cover with a bread cloth & let rise near your warming oven until doubled - about 45 minutes or so. Bake in preheated 375° oven for 25-30 minutes. Invert onto platter while rolls are still warm.