Hot Sticky & Sweet

Sticky Caramel Rolls


ARTISAN BREAD IN FIVE MINUTES A DAY by Jeff Hertzberg & Zoe Francois

This is what happens when I fall in love with a really super cookbook.  I can't stop using it!

Remember last week when I showed you the Bran Enriched White Bread? Well, these Sticky Caramel Rolls come from the same book.  Baking bread is now a part of my cooking routine.  It's nothing to pop fresh dough in the oven and have hot, fresh bread for dinner.  My plan is to wean my family (the kiddos particularly) off the store bought stuff and save money.  Have you noticed the price of a loaf of bread these days? Yikes.

I learned a good lesson making these sweet delights.  When it comes time to cut the dough into serving slices, it's IMPORTANT to use a serrated knife and not a blunt knife or dough scraper.  The serrated knife gives a cleaner cut.


cut with dough scraper :(

cut with dough scraper 🙁

Cut with Serrated Knife :D

Cut with Serrated Knife 😀

Now, I'm sorry, but I'm not going to type out the Sticky Caramel Rolls recipe.  You're going to have to buy the book, ARTISAN BREAD IN FIVE MINUTES A DAY by Jeff Hertzberg & Zoe Francois.

HOWEVER, I will delight your eyes with food porn and make your mouth water. I'm hoping the hot dripping caramel topping will convince you to click on the link and buy the book.  The book is totally worth the money and the outcome of the recipes are completely worth your time. Now without further ado, Breakfast Food Porn.


Ready for the Oven


Fresh out of the oven

Flipped out of the pan

Flipped out of the pan

One for you

One for you

and one for me.

and one for me.

Who else wants a caramel roll?

Who else wants a caramel roll?

Hot Sticky & Sweet

Hot Sticky & Sweet

ARTISAN BREAD IN FIVE MINUTES A DAY by Jeff Hertzberg & Zoe Francois

One last thought to share, this was my first time to make a caramel roll recipe.  I have NEVER attempted to make them, because most recipes are too labor intensive.  When I look back at these pictures, it looks like I've had practice, but I haven't.  I just followed the recipe and it produced these beautiful rolls.

This book has my neighbors & friends thinking that I've been a baker for years, that I'm a super talented gourmet whatever!  But I'm not.  I'm learning like everyone else.

  • Wow Jill, talk about food porn! YUM!

  • Anne

    If I hadn't ordered the book after the last post, I CERTAINLY would be ordering it today. Can't wait – should be here any day now.

  • I made Challah with the first half of this dough and it was WONDERFUL, too. I look forward to having it again.

    In the frig now, there's more bran-enriched white bread dough & Italian Semolina dough. OooWee! I can't wait!

  • Gorgeous…so glad to own the ABin5 cookbook.

  • Kenny

    My mouth is watering already!!!!!!!! NOW I can’t wait to get my book!!!! Hopefully it will be here in a couple of days… dang it… I’m gonna have to occupy my mind with something else… These are great pictures BTW… it looks like they’re going to jump right out of the pic at me…. (I can only hope… right?)

  • Thanks Kenny, are you on facebook?
    I’m posting sneek peek pics of the oatmeal bread.

  • Kenny

    Yes I am… sorry I didn’t see this before… I’ve been too busy eating the Deli Rye bread I baked a while ago… so how do I find you then? is there a group for simple daily recipe? Thank yoU!

    • Kenny, just look me up with my name ‘Jill McKeever’ Dallas / Fort Worth, TX Network. I can’t figure out how to make a direct link to my profile, I’m sorry.

  • Omigosh, I’m dying over here. So I’ve been wanting to start making my own bread, and I heard about that book. Is it good for sandwich bread too? And do you really need that flat pizza thing that the recommend to get it on and off the pan?

    • Hi Musings! OH OH OH, this book will change your cooking life. Before this book, I NEVER desired to make bread because it was labor intensive and all that waiting and rising. Then the texture would not be right and I was left with a hunk of future bread crumbs. Now those days are behind me. These days I seem to always have a bucket or two of bread dough in the frig, just waiting to be baked up.

      There are many recipes in the book that are delicious for sandwich breads. As for the tools, well…

      If you only want to bake sandwich loaves, then a bread pan is all you need. But you really won’t stop there, I promise.

      I highly recommend you find a large pizza stone, it’s serves to keep the temperature in the oven consistent while the bread is baking.
      I would not bake without it, unless I was baking with a cookie sheet or bread pan.

      As for the pizza peel, the tool that helps move the dough onto the stone, well, you won’t need it if you’re only baking one loaf at a time. I started with a small wooden cutting board that was big enough for one loaf. It was all I had on hand that I could maneuver. You can use the bottom side of a cookie sheet, but it will take plenty of corn meal to keep the dough from sticking to the pan. I lived without a pizza peel for about a month. I resisted buying to find out if I could make due without it. It was only when I wanted to bake up multiple loaves that it became frustrating to bake without the right tools.

      I broke down and picked up a wooden pizza peel at the Kitchen Collection Store for $9.95. (I had to pick thru the stack to find one that was well glued together.)
      The first time I used it to slide two loaves onto my pizza stone, it was quick & easy with just a flick of my wrist. I didn’t have to jiggle, jiggle, jiggle them off the back of cookie sheet. All that jiggling messes up the pretty design I slashed into the top crust. It’s disappointing.

      As for removing the bread from the oven, it only takes a pair of tongs to lift them out & onto a cooling rack.

      I can get 3 loaves of bread on my pizza peel and stone. If I had a larger oven, I wouldn’t hesitate to buy a larger stone & an extra peel to bake up 5 or 6 loaves at a time. I like to keep a breakfast bread dough and a dinner bread dough in the frig. And all this successful baking moves me to share with my neighbors, that’s why I bake extra. Par-cooked loaves also freeze well, another reason to bake in bulk.

      I could go on and on. Could I ask a you a favor? When you’re ready to buy the book, could you buy it through me? I get a dollar for every book I sell through Amazon, it’s not much but it’s something. Here’s my Amazon link: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

      Thank you Musings!

  • Thank you, thank you, thank you! I have been looking for this classic “Bakers” Caramel Rolls for years. Searching on the web has
    Led me through recipes that are just glorified cinnamon buns! There is no
    doubt from your photographs that these are the same rolls my father used to bring home from the bakers back in the 60’s. I will order the book right away. It looks to be a great book for my collection.

  • HI TOM!

    Drop me a line after you make your first batch of dough! Now I know you’ll be tempted to jump straight to the caramel rolls recipe. You can do that if you’re already an experienced baker. If you’re not, PLEASE make the Master Recipe first to get acquainted with the technique and how the recipes read. You’ll have it down after one loaf, but it’s important. You’ll see.

    If you can, send me a photo of your caramel rolls and I’ll post here on SDR.