Lavon and Miss NiNi talk about making Caramel Rolls.
“Slick as a Whistle” Caramel Rolls—adapted from thefarmersbetterhalf.blogspot.com
Spray an 8 x 8-inch baking pan with nonstick spray. Place 4 frozen rolls in pan.
In a small heavy-bottomed saucepan, melt together butter, ice cream, and sugars. Boil for 1 minute. Stir in optional pecans. Pour over rolls. Spray one side of a piece of plastic wrap with nonstick spray. Place spray side down over pan. Allow rolls to proof according to method chosen on back of frozen cinnamon roll bag.
Preheat oven to 350 degrees Fahrenheit. Bake for about 20 minutes or until lightly brown. If using an Insta-Read thermometer, temperature should register 195-200 degrees when inserted into the rolls in the middle of the pan. Remove pan from oven. Allow to rest for about 10 minutes. Place a cookie sheet or sheet of waxed paper or parchment paper on the counter to catch excess caramel drips when rolls are cooling. Put cooling rack on this. Invert pan on to cooling rack. Allow rolls to cool.
Yields: 4 caramel rolls
Jim Field visits with Nebraska High School history teacher Barry Jurgensen who is walking more than 500 miles following the trek of two escaped slaves, Eliza and Celia, who made their way to Chicago in 1858. You can learn more or donate to help the cause of the “Walk Forever Free” project, the Frederick Douglass Family Initiatives, by visiting: www.fdfi.org/walk.