Caramel Rolls From Oamc Easy Mix Yeast Bread Dough For 2 Recipes

BEST EVER CARAMEL ROLLS

Steps:

• Mix white sugar and cinnamon together in a small bowl.
• Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
• Repeat step 2 with second thawed loaf.
• Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

EASY GOOEY CARAMEL ROLLS

Steps:

• Grease a 9x13-inch baking dish.
• Arrange 12 dinner rolls in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.

QUICK CARAMEL ROLLS

Steps:

• Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

CARAMEL ROLLS

Steps:

• Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
• Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

CINNAMON ROLLS/BREAD FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• For the basic dough used in my other recipes:.
• In a large mixing bowl combine 1 1/2 cups of the flour and the yeast.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make cinnamon rolls, use 1/4 of the above recipe.
• On a floured surface roll or pat dough into a 6 inch square. Melt margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
• Place slices cut side down in a greased 8X4X2 inch loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden. Cool slightly, remove from pan.
• For icing, in a bowl combine powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, till icing is smooth and of drizzling consistency. Drizzle over rolls. Makes 6 rolls.
• To make bread instead of rolls,.
• prepare as above, except do not cut roll of dough into slices. Pinch ends of dough closed, tuck under. Place in a greased 7 1/2 X 3 1/2 X 2 -inch loaf pan. Let rise and bake as directed. Drizzle with icing. Makes 1 loaf (12 slices).

FUN AND EASY CARAMEL ROLLS

Steps:

• Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes.
• Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices.
• Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes.
• Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan.
• Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.

BRAIDED BREAD FROM OAMC EASY MIX YEAST DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make braided bread, use 1/4 of the above recipe.
• On a lightly floured surface divide bread dough into 3 portions. Roll each portion into a 12 inch rope. Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
• Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down. Bring right rope under new center rope, lay it down. repeat braiding to end.
• On the other half, braid by bringing the outside ropes alternately over the center rope. Press ends together to seal. Tuck under.
• Cover braid and let rise in a warm place till nearly double (about 30 minutes).
• Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped. Makes 1 loaf (12 slices).

CLARICE'S EASY CARAMEL ROLLS

Steps:

• Cut bread dough into 32 equal slices. Place slices in a single layer in baking dish.
• Combine nuts, white sugar, brown sugar, vanilla pudding mix, and cinnamon together in a bowl; sprinkle over dough slices. Cut 1/2 cup butter into slices, distribute on dough. Let rolls rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bake in the preheated oven until sugar is brown and bubbly, 30 to 40 minutes. Cool in the baking dish for 5 minutes before carefully invert baking dish onto a work surface and gently tap bottom to release rolls.

APPLE-GLAZED ROLLS FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make glazed rolls, use 1/4 of the above recipe.
• For a glaze, in a small saucepan stir together 1 tablespoon sugar, cornstarch, and if desired, spice. Stir in juice concentrate and 1 tablespoon margarine or butter. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Cool.
• Divide dough into 6 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Place in a greased 7 1/2 X 3 1/2 X 2 - inch loaf pan. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
• Bake rolls in a 375 oven for 20 to 25 minutes or till golden brown. (If necessary, cover with foil the last 5 minutes to prevent over-browning.) Remove rolls form the pan. Cool 5 minutes on a wire rack, brush rolls with half of the glaze. Cool 5 minutes more, brush with remaining glaze. Makes 6 rolls.

DEEP-DISH PIZZA FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make pizza, use 1/2 of the above recipe.
• With lightly greased fingers, pat dough into the bottom and up the sides of a greased 11x7x1 1/2 or 9X9X2 inch baking pan.
• Cover and let rise in a warm place til nearly double (about 30 minutes). Bake in a 375 oven about 10 minutes or till light brown. (If necessary, lightly press down center or crust.).
• Spread pizza sauce over hot crust. Sprinkle with meat and veggies, add cheese. Bake for 15 to 20 minutes more or till crust is golden brown. Serves 2.