Mom’s (Denise Gampe) Carmel
Sweet
Dough
4
1/2C Flour
1/4C
Sugar
1tsp
salt
3/4C
margarine
2
eggs
1
pkg dry yeast (2 1/4T) dissolved in
1
1/4C hot water
Cut
margarine finely into dry ingredients.
Add eggs and dissolved yeast mixture.
Refrigerate for 2 hours, or overnight.
Divide into 3 parts. Roll each
part out on a floured board into 9x18 inch rectangle. Fold in thirds to make a 3x18 inch
rectangle. cut into 1 inch strips. Twist strips and place side by side on the
caramel mixture. Let rise for 1/2 hour. Bake at 350 degrees for 25 minutes. Invert immediately onto cookie sheet. Makes 54 rolls.
2/3C margarine
1/4C light corn syrup
1
1/2C brown sugar
1C nuts (ground)
Bring
to a boil and add 1T water. Stir and
pour evenly onto 12 x 18 inch jelly roll pan.
Sprinkle nuts on top.
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