Subj : St. Myron 02
To   : All
From : Dave Drum
Date : Sat Aug 07 2021 21:18:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinna-Myron Caramel Rolls
 Categories: Breads, Herbs, Snacks, Nuts
      Yield: 12 Servings
 
  1 1/2 c  Milk
     12 tb Sugar
     15 tb Butter; softened
    1/4 c  Cornmeal
  1 1/2 ts Salt
  5 1/4 c  Flour
     14 g  (2 pkt) active dry yeast
      2 lg Eggs; beaten
  1 1/2 ts Ground cinnamon

MMMMM--------------------------CARAMEL-------------------------------
      2 c  Brown sugar
    1/2 c  Milk
      8 tb Butter
    3/4 c  Shelled pecans; chopped
 
  FOR THE ROLLS: Put milk, 6 tbsp. of the sugar, 6 tbsp.
  of the butter, cornmeal, salt, and 6 tbsp. water into a
  medium saucepan and cook over medium-high heat, stirring
  constantly, until thick, 8 - 10 minutes. Remove pan from
  heat and set aside until mixture is warm.
  
  Grease a large bowl with 1 tbsp. of the butter and set
  aside. Combine 1 1/4 cups of the flour and yeast in
  another large bowl. Using a wooden spoon, beat in eggs
  and cornmeal mixture, then gradually beat in remaining
  flour. Turn dough out onto a well-floured surface and
  knead until smooth and elastic, 12 - 15 minutes.
  
  Transfer dough to greased bowl, cover with plastic wrap,
  and set aside in a warm place to let rise until doubled
  in bulk, 1 1/2 - 2 hours.
  
  FOR THE CARAMEL: Heat sugar, milk, and butter together
  in a saucepan over medium heat, stirring constantly,
  until butter melts, 5 - 8 minutes.
  
  Grease two 7" × 11" glass baking dishes with 1 tbsp. of
  the butter. Divide caramel between the dishes, scatter
  with pecans (if using), and set aside. Using a wooden
  spoon, beat cinnamon and the remaining butter and sugar
  together in a small bowl and set aside.
  
  Turn dough out onto a floured surface, divide in half,
  and roll out to 12" × 15" rectangles. Position 1 of the
  dough rectangles with long edges parallel to edge of
  work surface. Spread half the cinnamon butter along
  lower third of dough, then roll up to form a long
  cylinder and pinch seam shut. Repeat process with
  remaining dough and cinnamon butter. Cut each cylinder
  crosswise into 6 equal pieces and divide evenly between
  prepared dishes, arranging them cut side up about 2"
  apart. Cover with plastic wrap and set aside to let
  rise until doubled in bulk, about 1 hour.
  
  Adjust oven rack to lower third of oven and set oven @
  350ºF/175ºC. Uncover dishes and bake rolls until deep
  golden brown and cooked through, 45-50 minutes. Remove
  dishes from oven and set aside for 1 minute, then invert
  rolls onto baking sheets. Serve warm.
  
  This recipe is named after Myron Sikora who baked 320 of
  these rolls the day before Iowa's annual bike ride
  (RAGBRAI).
  
  RECIPE FROM: https://spoonacular.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Money can't buy love, but it improves your bargaining position.

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