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Cardamom-Caramel Rolls

I've made these a couple of time now. The first time I followed the recipe and directions as stated. Both times they came out great. When I made them a couple of days ago I changed a couple of things. I didn't want to use the stand mixer this time so I added the butter to the heated milk and let it melt as the milk cooled. Then I used my hand mixer to mix everything in until the dough got too thick for it, I stirred in a bit more flour and kneaded it for a few minutes, making sure the dough was still soft and a little sticky. I didn't want to wait for the 2nd rise so just made them into rolls and let them rise that way so there were only 2 rising times instead of three. I also rolled the dough a bit bigger than specified and cut them into about 16 pieces. Made the caramel and poured it into a greased half sheet pan (11"x17"x1") the rolls mostly filled the pan when finished baking. I also cooked them for about 30 minutes and could have taken them out probably at 25 minutes as they were a bit darker than I would have liked. There was no caramel spill over this time.

Dec 14, 2009
curelom in Recipes