Great-Grandmother’s Oklahoma Caramel Rolls (Circa 1920)

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Great-Grandmother’s Oklahoma Caramel Rolls (Circa 1920)

These caramel rolls, a cherished family recipe from Oklahoma, promise to be an incredible, gooey, and tender delight. A true testament to old-fashioned baking, they’re worth every bit of effort!

(Note: The original recipe is handwritten and some parts are difficult to decipher. Best efforts have been made for accuracy.)

Ingredients:

For the Dough:

  • ½ cup scalded milk (likely whole milk)
  • ½ cup cold water
  • ½ cup sugar
  • 1 tsp salt
  • 2 eggs
  • ½ cup melted Crisco (or butter, or a neutral vegetable oil for a similar texture)
  • 1 pkg. dry yeast (standard packet, usually 2 ¼ tsp)
  • ½ cup warm water (for yeast proofing)
  • 5 – 5½ cups flour

For the Caramel Topping:

  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup cream (likely heavy cream or evaporated milk for richness)
  • Pecan halves (amount to your liking, for sprinkling)

Instructions:

Part 1: Making the Dough

  1. Proof Yeast (Crucial Step!): In a small bowl, dissolve the 1 package of dry yeast and 1 tsp of the sugar (from the ½ cup sugar) in ½ cup warm water. Let it sit for 5-10 minutes until foamy. (As you wisely noted: “proof your yeast first, It’s better to throw away a little yeast, water, and sugar, and have your whole mix ruined by a bad batch of yeast!”)
  2. Combine Wet Ingredients: In a large bowl, combine the ½ cup scalded milk and ½ cup cold water. Add the remaining sugar, salt, eggs, and melted Crisco. Mix well.
  3. Combine & Mix: Add the proofed yeast mixture to the wet ingredients.
  4. Add Flour: Gradually add the flour, about 5 cups initially, mixing until a soft dough forms. Add more flour (up to ½ cup) if needed, until the dough is manageable but still soft.
  5. Knead: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
  6. First Rise: Place the dough in a greased bowl, turning once to coat. Cover with a clean cloth or plastic wrap and let rise in a warm place until doubled in size, approximately 1-1.5 hours.

Part 2: Preparing the Caramel & Assembly 7. Prepare Caramel Mixture: While the dough is rising, in a small saucepan, melt the 1 cup brown sugar, ½ cup butter, and ¼ cup cream over low heat, stirring until smooth and combined. Do not boil. 8. Prepare Pan: Pour the prepared caramel mixture evenly into a 9×13 inch baking pan (or two smaller pans, depending on preferred thickness and amount of dough). Sprinkle generously with pecan halves. 9. Punch Down & Roll Out: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 1/4 inch thick. (The approximate size isn’t specified, but imagine it filling most of a standard rectangle before rolling.) 10. Fill Dough: (This section is the most difficult to read, but based on typical caramel roll recipes, it likely involves a cinnamon-sugar filling.) It appears to say: “Spread with soft butter, sprinkle generously with brown sugar and cinnamon.” (Exact quantities for butter, sugar, and cinnamon are not clear, but generally, 2-3 tbsp soft butter, 1/2 cup brown sugar, and 1-2 tsp cinnamon are common.) 11. Roll and Slice: Roll the dough tightly from one long side into a log. Slice the log into 1-inch thick rounds. 12. Second Rise: Place the sliced rolls cut-side down on top of the caramel and pecans in the prepared baking pan. Leave a little space between them as they will expand. Cover loosely and let rise again in a warm place until nearly doubled in size, about 30-45 minutes.

Part 3: Baking 13. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown and the rolls are cooked through. 14. Invert & Serve: Immediately upon removing from the oven, place a large serving platter or another baking sheet upside down over the pan. Carefully and quickly invert the rolls onto the platter, allowing the gooey caramel and pecans to cascade over the top. 15. Cool Slightly & Enjoy: Let cool for a few minutes (so the caramel isn’t scalding hot) and serve warm.

Notes from your Great-Grandmother’s Recipe (Deciphered):

  • “Bake 375 for 25 to 30 min.”
  • “invert them when taken out of oven”
  • “Proof your yeast first, It’s better to throw away a little yeast, water, and sugar, and have your whole mix ruined by a bad batch of yeast!”

Thank you so much for sharing this amazing piece of family history! It’s truly special to have a recipe like this. I hope this transcription helps you (and others!) continue to enjoy these “amazing-balls” caramel rolls for generations to come!

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