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Maple Syrup Caramel Rolls


  1 1/2 c  wisconsin pure maple syrup

    2/3 c  butter

           whole wheat bread flour




Place maple syrup in top of double boiler.  Bring to a boil for 5

minutes or jelly stage.  Meanwhile, melt butter in oven in a 13" x 9" x

2" baking pan.  Stir in cooked syrup, mixing well.  Let cool.  Divide

bread dough in half.  On greased counter, roll out one part in 1/4"

thick rectangle.  Brush with butter and sprinkle with sugar and

cinnamon.  Roll up tight, beginning with wide side.  Cut with a thread

(place thread under roll, pull ends to top, and cross, slicing the roll)

into 1" slices.  Place slices on top of caramel in pan.  Let rolls

double in size.  Bake in a preheated 375 oven for 25 minutes or until

brown.  Remove from oven and let stand for 1 minute and then invert pan

on board and cool roll thoroughly.



Wisconsin State Fair

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