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1
MAKE DOUGH:
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2
Combine milk, sugar, salt, and butter in small saucepan. heat over low heat until butter melts and sugar dissolves.
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3
Cool to lukewarm.
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4
Dissolve yeast in warm water in warmed bowl.
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5
Add lukewarm milk mixture, eggs, and 5 cups flour.
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6
With dough hook mix 2 minutes at speed 2.
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Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes.
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Knead on speed 2 for 2 more minutes.
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9
Place in a greased bowl, turning to grease top.
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Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
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11
Punch dough down and shape as desired for rolls or coffee cakes.
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12
FILLING MIXTURE:
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Place filling ingredients in bowl. Mix with flat beater at speed 2 for 1 minute.
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14
Roll dough to a 10 x 30 x 1/4 inch rectangle.
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15
Spread mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into twenty one 1 1/2-inch slices.
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16
Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
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Bake at 350 F for about 20 minutes. Remove from pans immediately. Spread caramel glaze over warm rolls.
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18
CARAMEL GLAZE:
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19
Combine milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil.
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20
Place milk mixture, powdered sugar, and vanilla in bowl. Beat with flat beater at speed 4 until creamy, about 2 minutes.
