1-First Steps: Activate the Yeast and Mix the Dough Begin by sprinkling 4½ teaspoons active dry yeast over ½ cup warm water and let it sit until frothy, about 5 minutes. In another pot, melt ¾ cup shortening in 1 cup hot water, then add 1 cup cold water and remove from heat. Combine this mixture in a stand mixer with ¾ cup granulated sugar, 1 heaping teaspoon kosher salt, 2 large eggs, and the activated yeast. Mix until smooth, then add 7½ cups unbleached all-purpose flour one cup at a time until a soft dough forms.

2-Rising and Preparing the Caramel: Coat a bowl with ½ teaspoon vegetable oil, place the dough inside, cover it, and let it rise for about 1 hour until doubled. While it rises, make the caramel by heating 2¼ cups light brown sugar, 2¼ cups heavy cream, ¾ cup unsalted butter, 3 tablespoons white corn syrup, and 3 tablespoons water in a saucepan until bubbles form, but do not boil. Divide the caramel into two 9×13-inch pans.

3-Shaping and Baking: Once the dough has risen, divide it in half and roll each into a 14×8-inch rectangle. Brush with ½ cup melted unsalted butter, then sprinkle with a mix of ½ cup granulated sugar and 4 teaspoons cinnamon. Roll tightly, slice into 12 pieces each, and place in the pans. Let rise again for 1 hour, then bake at 350° F for 30 minutes until lightly browned. Let them rest before serving.

4-Use warm water to activate the yeast without killing it.

5-Lightly flour your surface to avoid sticking.

6-Enjoy the rolls straight from the pan for soft caramel.