1-Activating the Yeast and Preparing the Dough: First, activate the yeast by dissolving 4½ teaspoons of active dry yeast in ½ cup of warm water (around 110° to 115° F), letting it sit until it’s foamy. In another bowl, melt ¾ cup of shortening in 1 cup of hot water, then mix in 1 cup of cold water, ¾ cup granulated sugar, 1 heaping teaspoon of kosher salt, and 2 large beaten eggs. Combine this with the yeast mixture and gradually add 7½ cups of unbleached all-purpose flour to form a soft dough.

2-Activating the Yeast and Preparing the Dough: Once mixed, knead the dough lightly until it’s smooth, then place it in a bowl lightly coated with ½ teaspoon vegetable oil. Cover with a towel and let it rise in a warm spot until doubled in size, about one hour. This rising step is key for that soft, fluffy texture everyone loves in caramel rolls.

3-Creating the Filling and Shaping the Rolls: While the dough rises, prepare the caramel topping by heating 2¼ cups light brown sugar, 2¼ cups heavy cream, ¾ cup unsalted butter, 3 tablespoons white corn syrup, and 3 tablespoons water over medium heat until it just starts to bubble. Divide this evenly into two greased 9 x 13 inch pans.

4-Creating the Filling and Shaping the Rolls: After the dough has risen, divide it in half and roll each piece into a 14 x 8 inch rectangle. Brush each with ½ cup melted unsalted butter and sprinkle with a mixture of ½ cup granulated sugar and 4 teaspoons cinnamon. Roll the dough tightly from the wide side, then cut into 12 equal slices per half.

5-Baking and Serving: Place the slices cut-side up in the caramel-lined pans, cover, and let them rise again until doubled, about another hour. Bake at 350° F for around 30 minutes or until lightly browned. Let them cool for 5-10 minutes before serving warm, either straight from the pan or inverted for that gooey caramel on top.