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Caramel Butter Braid Pastry Rolls Baking Instructions

Glaze Thaw Rise Bake Flip

     To bake Caramel "Sticky" Rolls...
  1. Take roll log and glaze packet out of package.  Put unopened packet in hot water until soft (do not microwave or boil).

  2. Take glaze packet out of water and knead for about 15 seconds.  Cut off one end and squeeze glaze into a lightly sprayed 9" square or round pan with 2" sides.  Spread glaze evenly over bottom of pan.

  3. Slice apart the nine rolls followin the pre-cut lines and place them in a single layer on top of glaze (for ease of cutting let roll log thaw 15-30 minutes).

  4. Loosely cover pan of frozen rolls with plastic wrap.  Prior to covering, spray plastic wrap lightly with cooking spray placing sprayed side down.

  5. Allow rolls to rise at room temperature for 8-12 hours or until double in size.

  6. Remove plastic wrap.  Bake in preheated oven at 325 deg. for 21 to 25 minutes until slightly brown.  (Ovens vary.  Adjust time and temp accordingly.  Don't over bake.)

  7. Using hand protection, remove pan of rolls from oven and immediately flip pan upside down onto heat safe serving platter or waxed paper.  Lift pan off rolls.  Enjoy!

    Baking Tip:  If you would like to have your pastry rolls for breakfast, set them out the night before at bedtime so they will be ready to bake when you get up the next morning.  Or if you would like them for dessert or for an evening occasion, set your pastry rolls out first thing in the morning so they are ready to bake during or after your evening meal.

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