Kriek Caramel and Caramel Rolls

1 1/2 t yeast
2 T milk
2 T water
2 T sugar
1/2 t kosher salt
1 1/2 c all-purpose flour
1 T unsalted butter, softened
1 egg white

Put the yeast in a bowl. Mix the milk & water together in a small microwavable bowl. Heat until warm but not hot (took about 20 seconds on high in my microwave). Pour over the yeast & let sit for 5 minutes. Mix in the sugar, salt & 1 cup of flour. Add the butter & egg white. Knead in the remaining flour, a little at a time until the dough is no longer sticky. Cover with a clean dish towel & let rise until double in size, about 1 hour.

1 T unsalted butter melted
slivered almonds
1/3 c Transatlantique Kriek Caramel Sauce

Roll the dough out into a 10" x 8" rectangle on a floured board. Brush with the melted butter. Sprinkle generously with sugar & cinnamon. Sprinkle with slivered almonds. 
Making Kriek Caramel Rolls
Roll the rectangle up so, it is 8" long (you are rolling up from the short side). Use a bread knife & cut into 6 rolls.
Making Kriek Caramel Rolls
Spread the caramel sauce in the bottom of a small baking dish, ours is about 6" x 9". Place the rolls on top cut-side down, evenly spaced. Make sure to leave a little room because they will rise to fill the space.
Making Kriek Caramel Rolls
Cover with a kitchen towel & let rise until doubled in size again, about an hour. At this point you can bake or cover with plastic wrap & place in the fridge to bake later.

Preheat oven to 325 F. Bake the rolls for 20 - 25 minutes until golden brown. Quickly turn out of the pan onto a serving dish. Best served hot or warm.
Kriek Caramel Rolls
Makes 6 rolls (but the recipe can be easily doubled & baked in a larger pan so why not whip up a batch for Easter brunch!)
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