Caramel Rolls*
1 cup warm water (110 degrees F)
1 egg
4 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 1/2 teaspoons salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
Preheat oven to 350 degrees F (175 degrees C).
When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch it into a rectangle. Use a rolling pin to roll the dough out into a larger rectangle. The dough may be wet, so flour both your hands and the rolling pin. Roll out the dough until it is a large rectangle approximately 12x20 inches in size.
Spread with softened butter, leaving about 1 inch along one long edge dry. Sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top.
Roll up, tightening as you go, and seal edge by wetting it lightly with water, then pressing together. Cut into 12-16 rolls, and place in prepared pan of caramel. (Can be put in the refrigerator or freezer at this time.)
Allow to rise until doubled in size, about 45 minutes.
Bake at 350 degrees F for approximately 20 to 25 minutes, until golden brown.