Camping • June 2009 • Sticky Caramel Rolls

Camping • June 2009 • Sticky Caramel Rolls

Unfortunately at 4 am when the came out of the oven my mind was still in sleep mode and so I forgot to photograph them. I do promise to make them again and upload the picture. This is a simplified version of Brioche, the traditional method was just too labor intensive for that hour of the morning. Try it, there really no noticeable difference in either flavor or texture.

Sticky Caramel Rolls
Makes 16 large rolls

3 lbs of Brioche Dough

Caramel Topping:
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 teaspoon kosher salt
1 cup brown sugar, packed
1 cup chopped walnuts or pecans

Filling:
1 stick ( 1/2 cup) unslated butter, softened
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped walnuts or pecans
1/4 teaspoon ground black pepper

Cream together the butter, salt, and brown sugar. Spread evenly over the bottom of a large rectangular baker. Scatter the nuts over the butter mixture and set aside.

For the filling, in a small bowl cream together butter, sugar, spices, and black pepper. Set aside

Dust the surface of the refrigerated dough with flour and cut into to equal sized portions. Dust the pieces with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball as you go.

With a rolling pin, roll the dough out to a 1/8-inch thick rectangle. As you roll out the dough, you enough flour to prevent it from sticking to the work surface but not too much as to dry out the dough.

Spread half the butter mixture over the rolled dough and sprinkle with half of the chopped nuts. Starting with the long side, roll the dough into a log. If the dough is too soft to cut, chill for 20 minutes to firm up.

With a very sharp serrated knife, cut the log into 8 equal pieces and arrange of the prepared pan. Repeat with remaining dough.

Cover loosely with plastic wrap and allow to rest and rise for approximately 1 hour (or just 40 minutes if you didn't return the logs to the refrigerator to chill).

Twenty minutes before baking, preheat the oven to 35o°F.

Bake 40 to 45 minutes, or until the edges are golden brown and well set in the center. Allow to cool for 5 to 10 minutes if using a stoneware baker. Run a knife along the inside of the pan to release the rolls and invert immediately onto a serving dish. If you let them sit too long in the pan the caramel will harden and be difficult to turn out.

Serve warm.