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Cook'n with Betty Crocker 
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Whole Wheat Caramel Rolls |
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Serves: 16 Print this RecipeServing Size: 1 roll Lorraine Edie - Hamburg, New York Bake-Off® Contest 9, 1957 These sensational whole wheat rolls form their own gooey caramel topping as they bake. 1 to 2 cups all-purpose flour 1 cup whole wheat flour 3 tablespoons sugar 1 teaspoon salt 1 package active dry yeast 3/4 cup milk 1/4 cup water 2 tablespoons shortening 1 cup firmly packed brown sugar 1/3 cup margarine or butter, melted 1/2 cup chopped nuts In large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture. Stir by hand until dry ingredients are moistened. Stir in an additional 1/4 to 3/4 cup all-purpose flour to form a stiff dough. On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 1/4 hours. Grease 9- inch square pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll into 16 x 12-inch rectangle. In small bowl, combine brown sugar and margarine; blend well. Spread evenly over dough; sprinkle with nuts. Starting with 16-inch side, roll up tightly, pressing edge to seal. Cut into 16 slices; place cut side down in greased pan. Cover; let rise in warm place until light and doubled in size, about 45 to 60 minutes. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes; turn onto serving plate or foil. HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 25 to 30 minutes. Nutrition Per Serving (1 roll): Calories 210; Protein 3g; Carbohydrate 31g; Fat 8g; Sodium 190mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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