Thursday, December 2, 2010

Pumpkin Caramel Rolls

On the hunt for my Great Grandma's Roll Recipe, we found out that she just tweaked the recipe on the back of a Fleischmann's yeast package. Well there are no longer recipes on the back, so we found the website. In my search through the recipes I found this recipe. It wasn't an active dry yeast recipe I realized after buying the yeast. So I tweaked it per the instructions on substituting. These are delicious!! absolutely fantastic, and beautiful! I have not worked with yeast in a long time, and was honestly afraid. I was extremely proud and will definitely be testing out more recipes. This will be made again, they are great sweet rolls!

Yield: 24 rolls
Bake Time: 25 Min
Proof Time: 2 Min

1 envelope Fleischmann's® Active Dry Yeast (Rapid Dry Yeast)
6 cups all-purpose flour
1/2 cup sugar + 1 tsp
1-1/2 teaspoons salt
1 teaspoon baking soda
1 cup buttermilk
1/2 cup warm orange juice
1/4 cup butter, melted
1 egg
1 cup canned solid-pack pumpkin

3/4 cup butter, melted
2 cups brown sugar
1 cup finely chopped walnuts
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 teaspoon Spice Islands® Pumpkin Pie Spice

1 cup firmly packed light brown sugar
1/3 cup Karo® Light Corn Syrup
1/4 cup butter
1/2 cup heavy cream
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
1/2 teaspoon orange extract


Mix sugar, salt, 1/2c flour, baking soda, and yeast in mixing bowl.
Warm Orange Juice, buttermilk, and butter to 120-130 degrees. Add to Mixing bowl with dry ingredients. Mix well. Add egg, pumpkin and mix. Gradually add enough remaining flour to make soft dough. 
Turn dough out on a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.  Cover with a dry towel and let rest for at least 10 minutes.
Stir together all filling ingredients in a medium bowl until well blended.  Set aside.
Divide dough in half.  Roll one half of dough into a 9 x 15-inch rectangle.  Spread half of filling mixture over dough, leaving a 3/4-inch border.  Roll up dough from the long side.  Slice dough into 12 equal portions.  Repeat with remaining dough.  Place 12 rolls in each of two greased 13 x 9-inch baking pans.  Cover and let rise for 30 minutes in a warm, draft free area. 
For glaze, combine brown sugar, corn syrup and butter in a small saucepan over medium heat.  Bring to a boil, stirring constantly.  Remove from heat and stir in cream, vanilla and orange extracts. 
Bake rolls in a preheated 400°F oven for 10 minutes.  Remove from oven and slowly drizzle glaze over top of rolls, allowing the glaze to soak in.  Bake rolls an additional 10 to 15 minutes, until lightly browned. 
Cool slightly and invert rolls on foil lined plate.  Then invert rolls again onto serving dish. 
Beautiful and so delicious. Once made, I am already thinking of the tweaks I can do to these babies. High Five  for having a fantastic recipe!! Soo good!!!

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