| ...At least that's certainly the way it feels these days. I'm not totally sure where the last four months have gone, besides from the bottom of the calendar to the top, but they were, for the most part, a GREAT time! I hope you can forgive me for not posting more sooner! Hopefully I can catch you up in posts shortly.  |
| Just another trip to the field...This side mirror will never tire of seeing this road... |
I probably wouldn't have tried the recipe, but D pulled it out of a little magazine we get up here called North Dakota Living. Good luck with yours! I hope you enjoy them as much as we do! Sorry I don't have any pictures but the last time I made them and meant to take a picture they went from pan to hands and mouth too fast to get a good picture!
CARAMEL PULL-A-PARTS
2 Frozen loaves of Rhodes Sweet Bread Dough, thawed
Cinnamon
Sugar
Syrup:
3/4 cup Vanilla Ice Cream
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Butter (don't substitute Margarine)
Cut dough into balls and roll in the cinnamon and sugar mixture. Put into a greased 13x9 pan to rise.
After rising, combine syrup ingredients and stir in saucepan over medium heat. Cook until sugar dissolves; DO NOT BOIL. Pour syrup over rolls and bake at 350* for 30-35 minutes. Flip pull-a-parts onto a cookie sheet to serve.
MY NOTES:
Make the balls fairly small as they rise quite high and quite fast, and you don't want them too much higher than the pan (which is why my tops were almost burnt before my bottoms were done the first time I made them (I had too big of balls to start)).
If the caramel isn't going in between the balls of dough, use the handle of a wooden spoon to poke holes between the dough balls to separate them.
Melt the butter THEN add the sugar and ice cream so that you aren't waiting on the butter to melt.
Cinnamon
Sugar
Syrup:
3/4 cup Vanilla Ice Cream
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Butter (don't substitute Margarine)
Cut dough into balls and roll in the cinnamon and sugar mixture. Put into a greased 13x9 pan to rise.
After rising, combine syrup ingredients and stir in saucepan over medium heat. Cook until sugar dissolves; DO NOT BOIL. Pour syrup over rolls and bake at 350* for 30-35 minutes. Flip pull-a-parts onto a cookie sheet to serve.
MY NOTES:
Make the balls fairly small as they rise quite high and quite fast, and you don't want them too much higher than the pan (which is why my tops were almost burnt before my bottoms were done the first time I made them (I had too big of balls to start)).
If the caramel isn't going in between the balls of dough, use the handle of a wooden spoon to poke holes between the dough balls to separate them.
Melt the butter THEN add the sugar and ice cream so that you aren't waiting on the butter to melt.
In our 9" x 13" pans it usually only takes a loaf and a half of dough to fill the pan, so if you're able to cut yours in half you can definately get two pans out of a bag of dough.
Always ~
Christine
Sounds awesome! I just might have to try to this out on the concrete crew this weekend. I am noping that I can find this brand of sweet bread here in our sleepy small town, selection is a little limited at times!
ReplyDeleteMe too! I'm sure any brand might work, but this is also the only brand I've seen of it. I know my parent's can't find it in the RL store, but when they go to Billings or I bring it up to them. If I could keep it frozen I'd ship ya' some! Good luck! Maybe if they have the regular dough you can ask them to get the Sweet Bread Dough in!
DeleteHi, you didn't leave an email so I'll leave a message here - a Bernina 440 which I think they don't make anymore, I love it, I would love a bigger throat, but they are so much more expensive, so I am very happy with this one.
ReplyDelete