GOLDEN VALLEY, Minn. -- Wes Linstrom from the Swede Hollow Cafe in St. Paul joined us today to show us how to make their award-winning caramel rolls. Wes said the rolls were the rated number one by the St. Paul Pioneer Press. The restaurant was also voted the best patio by City Pages in 2007.
The Swede Hollow Cafe is located at 725 E. 7th Street in St. Paul. For more information, call 651-776-8810 or visit www.swedehollowcafe.com.
Swede Hollow Cafe Caramel Rolls
I cup salted butter
1 cup dark brown sugar
1/2 cup heavy whipping cream
3/4 cup pecans
Cinnamon Sugar Mix:
1/2 cup light brown sugar
1/2 tsp cinnamon
1 TBS plus 1 tsp yeast
1 tsp sugar
1/4 cup warm water
1/2 stick unsalted butter
1 cup whole milk
5 Tbs white sugar
1 1/2 tsp salt
About 3 1/2 to 4 cups of all purpose flour
1 Tbs cooled melted butter
1. Make the caramel sauce:
Combine butter, sugar and cream in a microwave safe bowl. Microwave until butter is completely melted (about 3 minutes) and whisk until mixture thickens into a smooth caramel sauce. Pour sauce into a 9"x13" pan until it just covers the bottom (there may be some left over). Add pecans.
2. Make the cinnamon sugar mix:
Combine brown sugar and cinnamon in a small bowl.
3. Make the dough:
Attach dough hook to mixer. Heat butter and milk in microwave to 100°F, cover and set aside. Combine yeast and 1 tsp of sugar with warm water (about 100°F) in mixer bowl and gently whisk together. Let rest for 5 minutes. Start mixer and add milk and butter mixture to yeast mixture in bowl. Add salt and 5 TBS white sugar. Slowly add 3 1/2 cups of flour to mixer bowl. Keep adding flour until dough is firm and fully picked up by dough hook. Pull dough off the hook and place back in mixer bowl. Cover with bowl cover or plastic wrap and let rise in a warm (but not hot) area until dough doubles in size.
4. Assemble and bake the rolls:
Preheat oven to 325°. Lightly flour work surface and place dough on floured area. Stretch dough into a rectangle and roll out into a 10"x20" rectangle. Use a pastry brush to spread the melted, cooled butter over the entire surface of the dough, and then evenly sprinkle with the cinnamon and sugar mix. With the long side of the dough facing you, roll it up tightly and evenly. Gently shape the ends of the roll with your hands until they are even, and then cut into ten 2"size pieces. Place in the pan with the caramel sauce and nuts with cut side down. Cover with Saran wrap and let rise until doubled in size. Remove cover and bake until golden brown, about 12 to 20 minutes, depending on your oven. Let rest for 10 minutes before turning out onto a platter.