Caramel Apple Nut Rolls

*may replace with olive oil

make the rolls

Mix the milk, vegetable oil and sugar in a saucepan over medium to high heat. Heat until just before boiling. Remove from heat. Transfer to a new bowl to bring the temperature down quicker and let cool for 1 hour until the mixture is just warm. Add the active dry yeast and let it sit for a few minutes. In increments, mix in 8 cups of flour. Cover and let the dough rise for 1 hour.

Mix 1 cup of flour, baking powder, baking soda and salt. Add to risen dough. If desired, cover dough and refrigerate until you are ready to make the rolls. The dough will last for up to one week.

Butter two 9-inch pans. You can also use 5-inch wide, 2-inch deep, heat safe ramekins for single servings. Or you can use a combination of pans and ramekins. Cover the bottom of the pan with pecans. Then top the pecans with the apple pieces. Combine 1/4 cup of melted butter with two teaspoons of cinnamon. Brush the mixture evenly on the apples in each pan. Preheat oven to 375 degrees.

Divide the dough in two and form rectangles. On a large, floured surface, begin to roll out half the dough in a long rectangle. Dough should be rolled out about 1/4 inch thick. Then, leaving about 1/2 inch on the edge, spread half of the apple butter on the dough. Using a brush, add half the butter. Then sprinkle the dough with half the brown sugar and one tablespoon of cinnamon.

Then begin to roll the dough in a long cylinder shape. Roll tightly, tucking the dough as you go. Once the dough is rolled, cut it in rolls about 1-inch thick. If using ramekins, cut the rolls slightly thicker to account for the deeper dish. Place the rolls in the pans on top of the apples, leaving room for the rolls to expand. Repeat with the other half of the dough. Let the rolls rise for 30 minutes. Bake the rolls for 19-22 minutes until they are golden. Remove them from the oven and within 5 minutes, turn the rolls over onto a plate so the pecans and apples are on top.

make the caramel icing

In a small saucepan, melt the butter over low heat. Add the cream and brown sugar and bring to a boil for one minute. Remove from heat and whisk in half of the powdered sugar. Let it cool slightly, then add the remaining powdered sugar. Whisk vigorously until the powdered sugar is well combined. If you prefer it a little thinner, mix in 1 tablespoon of cream. Then drizzle the icing over the rolls.

salted caramel ice cream

make the caramel

In a dry, 10-inch skillet, heat 1 cup of sugar over medium heat. Stir constantly with a wooden spoon until all of the sugar starts to melt. Continue to cook, stirring less frequently, until the sugar melts evenly and becomes a dark amber color. Before moving on, all of the sugar should be melted; no large pieces should remain.

Add the warm 1-1/4 cups cream to the sugar mixture. It is a good idea to use slightly warm cream to prevent the sugar from clumping. Stir until all of the caramel has dissolved. This will take patience. Don’t be tempted to raise the temperature above medium, just continue stirring until the caramel has dissolved. Transfer the caramel to a heat-proof bowl. Mix in the sea salt and vanilla. Cool to room temperature.

make the custard

In a small saucepan, bring the milk, remaining cream and sugar to a slight boil; stirring occasionally.

In a medium bowl, lightly whisk the eggs. Then add half of the warm milk mixture to the eggs, whisking continuously. Pour the egg/milk mixture back into the saucepan and cook over medium heat. Continue stirring until the custard reaches 170 degrees on a thermometer (don’t let the mixture boil). To remove any of the solidified egg, pour the custard through a sieve into a large bowl. Stir the cooled caramel into the custard and mix until combined. Chill custard for at least 3 hours.

Using an ice cream maker or stand mixer attachment, freeze custard. I used a Kitchen Aid attachment and it took about 20 minutes to freeze. When ice cream is thickened to your preference, store in an airtight container and freeze for a few hours before enjoying.

If desired, top with chocolate or serve with warm apple pie.