I was in the middle of reliving some bad perms I had back in the day, when my friend and fellow food blogger
Anjali pointed out that Dan looks just like 80’s Aidan Quinn
and that I got to marry the ’80s heartthrob of my dreams
. I can’t believe I had never noticed this before. SIGH
– Oh those blue eyed Irish boys. . . I’m such a lucky girl – I got the best one.
Seriously – I did and not just because Dan is such a looker.
We both work some pretty long hours. So Dan started getting up really early so he could make us breakfast everyday. We get a good half hour around dawn to drink coffee and talk about what was just on NPR or what we’re making next out of Ol’ Big Red
. It is one of the best parts of my day and it just got a little better.
I’ve been working on the Caramel Sauce
and I’m happy to tell you it has been improved. . . I mean seriously. . . this sauce is no joke. This is the sauce you will think about when you fall asleep tonight. This sauce will be dancing through your head
like a Caramel Sauce Revolution. OK – So that clip I just linked to really had nothing to do anything BUT I’d like to think if these Caramel Sticky Rolls could dance. . . they’d stop traffic like that guy in the tiny green shorts.
OK – Grab your mitts – Let’s BAKE!
4 Cups of Whole Wheat All Purpose Flour (you’ll want some extra to cover surfaces and your rolling pin – etc.)
1/3 Cup of Sugar
1 Teaspoon Salt
2 Packages of Quick Active Dry Yeast (should equal 4 1/2 Teaspoons)
1 Cup Soy Milk (very warm – around 120 degrees)
1/4 Cup Margarine (softened. You will want some extra to grease the rising bowl)
1 Egg worth of EnerG Egg Replacer (you can use one ripe banana instead but that will add sweetness and this is already pretty sweet)
Caramel Sauce – NEW & IMPROVED
1 Cup Brown Sugar (packed)
1 Cup Margarine (softened)
1/4 Cup of Corn Syrup (you can replace with Agave Nectar – we are trying to follow Betty’s recipe and she asks for Corn Syrup so we went with that)
1 Tablespoon of Powdered Sugar
1/4 Cup Dried Cranberries
1/4 Cup Sliced Almonds
1/4 Cup Brown Sugar (packed)
1 Teaspoon Ground Cinnamon
3 Tablespoons Margarine
In a large bowl, mix 2 cups of Flour, 1/3 Cup Sugar, Salt and Yeast. Add warm Soy Milk, 1/4 Cup Margarine and Egg Replacer with a hand mixer on a low speed until completely blended. Be sure and scape the sides of the bowl to get all the ingredients. Mix in the remaining Flour.
Place Dough on a lightly floured surface. Knead dough about 5 minutes until Dough is springy. Grease large bowl with Margarine. Place the Dough in the bowl and turn it slowly to make sure it gets greased on all sides. Cover bowl loosely with plastic wrap and let rise in a warm place about 1and 1/2 hours or until dough has doubled in size.
Make the Sauce while the dough rises. In a 2 quart sauce pan, heat Brown Sugar and Margarine to a boil – stirring constantly. Remove from heat. Stir in Corn Syrup and Powdered Sugar until completely blended. Let cool.
In another bowl, mix all the Filling ingredients except the 2 tablespoons of Margarine.
Once the Dough has doubled in size, place it back on the floured surface. Gently push your fist into the dough to deflate it. With a floured rolling pin flatten Dough into a rectangle around 15×10 inches. Spread the 3 Tablespoons of Margarine over the Dough. Sprinkle with Filling mix. Roll the Dough up tightly starting with the longer side – like a giant cigar. Pinch the edge of Dough into the roll to seal it all in.
Here’s where it gets fun!
You can cut the Dough into 1 inch slices using a serrated knife or you can use a piece of dental floss or heavy thread. Just place the thread under the Dough roll and bring the ends up and crisscross over the top of the Dough roll, then pull ends in opposite directions.
Place slices apart from each other on a cookie sheet. At this point you will want to make sure the end of the Dough roll is securely tucked or pinched into the roll. You will also want to shape the rolls into round rolls and tuck any extra cranberries or almonds in that may have sneaked out in the cutting process. You can also VERY SLIGHTLY push the center of the roll up – just the tiniest bit. Seriously just the tiniest. It should help make the bottom of the roll more secure so the Cranberries and Brown Sugar don’t sneak out the bottom when you bake. Cover loosely with plastic wrap and let rise in a warm place for 30 minutes.
Heat over to 350.
Bake for 20 to 30 minutes or until golden brown. Place Rolls on a heatproof serving plate. Let stand for around 5 minutes. Drizzle over the top as much Caramel as your heart can take. . . WARNING. . . You will have a lot of Caramel leftover for ice cream and other such delicious treats. I hope that news isn’t too heartbreaking.