EF Recipes

Dough:
2 1/2  cups  Warm Water — (105 - 115 Deg F)
2      Tbsp  Active Dry Yeast — (2 Pkgs)
1/2    cups  Granulated Sugar
1      Egg
1 1/2  Tsp  Pure Vanilla Extract
1/3    cups  Vegetable Oil
1/2    cups  Nonfat Dry Milk — Or Buttermilk Powder
1      Tbsp  Salt
7 1/2  cups  All-Purpose Flour — To
8      cups  All-Purpose Flour
Caramel:
1      cups  Butter — (2 Sticks)
2      cups  Packed Brown Sugar
1/2    cups  Light Corn Syrup
1/4    cups  Water
Cinnamon Filling:
6      Tbsp  Butter — Melted (3/4 Stick)
1 1/2  cups  Packed Light Brown Sugar — Or Dark Brown Sugar
1/4    cups  Ground Cinnamon
1      cups  Chopped Pecans
1      cups  Dried Currants

Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes.

In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic.

Let rise in a draft free place until doubled.

Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside.

Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan.

Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm.

The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours.

Makes 12 Caramel Rolls.

Dough:
3    tsp  yeast
4    cups  AP flour
1/4  cup  sugar
1/4  cup  milk powder
1    tsp  salt
300  ml  scant of warm water (somewhat less than 1 1/4 cups)
1    egg
3/4  tsp  vanilla
1/4  cup  oil
1    teaspoon  lecithin
1    teaspoon  lemon juice

Caramel:
1/2  cup  oleo (1 stick) — (1/4 lb)
1    cup  packed brown sugar
1/4  cup  corn syrup
1    oz  water

Filling:
3    tbsp  butter (Preferably unsalted).
Cinnamon
3/4  cup  packed brown or dark brown sugar
1/2  cup  chopped pecans
Raisins

Notes:
I’m using Canadian AP (Robin Hood, Bakery Standard) so check your dough and adjust
accordingly. The dough should be soft and slightly sticky.

I used olive oil, regular light, the kind with practically no taste. Canola should do fine.

Lecithin and Lemon Juice, not in the original recipe, are there because I add them to all my baking. I get a lighter product, higher rise, and better keeping qualities, and my finished product freezes well.

I have seen people when following this type recipe, add the egg to the liquid and beat, then add the slurry to the container. I have done this as well and can tell you that for whatever reason, the end product does not measure up. Add your liquids, break the egg into the container, and let the ABM do the blending, you will get a lighter better result.

Where I call for ‘oleo’, butter can of course be substituted. Also while this recipe is ‘halved’ from the original, I found it made more caramel then I needed. I was going to cut it still further, but enjoyed the leftovers on my ice cream so much (and still have some left in a jar) that I left it as is. Another thing, I used a flat (1/2 inch or so rims) pan for this recipe and because
I tipped it slightly when placing it into the oven, I have a well caramelized oven floor. I’d advise pans with an inch, inch and a half rim instead, and so I will do, next time.
Also, the original recipe called for the caramel to be made ’stovetop’ and so you can make it. I use the microwave because it cuts the constant stirring, danger of burning, It’s just faster and easier.

As to the filling, I confess I never measure when making them. Just do as you do or refer to the original if you need guidance. The original called for Currents by the way, I prefer the succulence of raisins, currents I save for scones.

Now what you’ve been waiting for … These buns are delicious … positively great!
In spite of all the stuff I’ve written (just trying to be clear), they are fast and simple to make. They are what we up here would call a ‘Chelsea Bun’ although to some a CB would contain candied fruit, which you could certainly add by the way.
—

Dough:
Place in container in the order best for your ABM Run on Dough setting.
Allow to rise until well doubled (about 3/4 hr) .

Caramel:
Place in container and microwave med high (70%) until oleo is melted, stirring occasionally. Spray (Pam) baking pans and pour in caramel, tipping to spread evenly over surface.

Filling:
Roll dough out on lightly floured surface making a rectangle approx 15″ wide by 11″ tall.
Spread oleo or brush with melted butter, leaving a 1 inch border at top. Sprinkle with cinnamon, brown sugar, raisins, and pecans. Roll up from the bottom, pinching the dough to seal well. Cut into 12 pieces a little over an inch wide and place in the pan fairly close together.
Cover loosely and allow to rise in a warm oven for about 45 minutes to one hour.

Bake at 350* or until they are golden brown, about 30 minutes. Let cool five minutes, then invert onto another pan or sheet. Let cool for 20 minutes, then pull apart. Serve warm.