Kriek Caramel and Caramel Rolls

Ingredients:

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

Directions:

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

sugar

cinnamon

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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