Wednesday, March 10, 2010

Caramel Rolls

4 - 4 1/3 cups freshly-milled wheat or spelt
2 1/4 tsp quick-rising yeast
1 cup organic whole milk or unsweetened almond milk
2 T honey
1/3 cup organic butter
1/2 tsp sea salt
2 eggs
1/2 cup organic butter
3/4 cup honey, real maple syrup, or combination
3 T organic butter, melted
1/4 cup honey, real maple syrup, or combination
2 tsp cinnamon

1. In a large mixing bowl, combine 2 cups of wheat and yeast; set aside. In a medium saucepan, heat and stir milk, honey, butter, and salt just until warm and butter melts. Add to dry mixture along with eggs. Beat on low to medium for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Mix in remaining wheat. Knead for 3 - 5 minutes. Divide in half and place on lightly floured surface. Let rest for 10 minutes.
2. Melt and combine 1/2 cup butter and 3/4 cup sweetener in small saucepan. Pour into two 9" round baking pans. Use same pan to melt and combine 3 T butter, 1/4 cup sweetener, and 2 tsp cinnamon.
3. Roll each portion of dough into a 12" x 8" rectangle. Brush with melted mixture (second set melted in pan). Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double in size.
4. Bake in a 375 degree oven for about 15 minutes. Immediately invert rolls from pan to serving platter. Best when served on same day, preferably warm.