Pages

Monday, January 6, 2014

north dakota caramel rolls

Stop whatever you are doing and make these right now. I'm not usually this bossy (ok, sometimes I am), but these are just that good.

Caramel rolls are nothing new, but you haven't lived until you've had one from North Dakota. I'm not sure of their origin - maybe a midwestern thing? - but I've only ever had them (or at least had them this good) in North Dakota. In my hometown of Williston, the best ones were at Dakota Farms or Grandma Sharon's. If you didn't get there early, you didn't get one.

The North Dakota caramel (car-mel) roll is light and fluffy in texture, but not excessively tall. They come flat and large. A good one will barely fit on a salad plate. Caramel roll > salad. They are devoid of nuts, light on cinnamon and heavy on soft, creamy caramel. It's decidedly not a cinnamon roll or a sticky bun, which is what you'll find 99% of the time if you order a caramel roll at a bakery or restaurant. Huge disappointment.

This recipe came to my attention via Karen Riekeman - a sweet family friend. I want to say she got it from the North Dakota wheat growers association or something else wheat-related and official like that. I should start telling little stories to go with my recipes. Here is one of my favorites on Karen:

Her husband, my pastor at First Baptist Williston, officiated our wedding. Apparently, he brought a red (I think?) tie to wear. Afraid it would clash with our muted color scheme, Karen made a last minute trip to Walmart (the only shop in town) to get him a tie that would blend in better with our wedding photos. The red really wouldn't have bothered me, but you know you have a good friend when it bothered her!

I've adapted the recipe by using rapid rise yeast (ain't nobody got time for a double rise), doubling the caramel sauce, and a few other little changes here and there. These don't get quite as big as the ones from home, but Grandma Sharon won't share her recipe with me. These come pretty darn close in taste, though!


North Dakota Caramel Rolls

1 pkg rapid rise active dry yeast
½ cup sugar
½ cup shortening
2 cups buttermilk
6 cups bread flour
2 tsp salt
2 tsp baking powder
¼ tsp baking soda

Dissolve yeast in 1/2 cup of water. In a large standing mixer, cream sugar and shortening. Add buttermilk, yeast mixture, 2 cups flour, salt, baking powder and soda. Beat until smooth. Stir in remaining 4 cups of flour to make a very soft dough (I did this part with my mixer's bread hook). Turn onto a floured surface and knead 4-8 minutes or until the dough is smooth and elastic. 

Let the dough rest for 10 minutes while you make the caramel sauce. 

Caramel Sauce 

3 cups brown sugar
2 cups heavy cream
2 Tbs light corn syrup
2-4 Tbs butter unsalted butter, softened or melted
1 tsp cinnamon
3 Tbs white sugar

Combine brown sugar, cream and light corn syrup in a saucepan. Heat over medium heat until sugar is dissolved & sauce is slightly thickened. Pour caramel sauce in equal amounts in the bottom of two 9x13 pans. [I usually get 12-14 rolls out of one batch. In order to avoid crowding, don't place more than 6-7 rolls in each pan.] 

On a lightly floured surface, roll dough into a large 10x18 inch rectangle. Spread with the softened butter. Sprinkle cinnamon & sugar over the dough. Starting with the long side, roll up and press to seal. Cut into 1" thick slices.

Place the rolls on top of the caramel sauce in your 2 pans. Cover with a bread cloth & let rise near your warming oven until doubled in size - about 1-2 hours. Bake in preheated 375° oven for 25-30 minutes. Invert onto platter while rolls are still warm. 

Reheat leftover rolls (leftovers? ha!) in the microwave for 30 seconds. Perfection!

102 comments:

  1. Replies
    1. Pop is for drinking, soda is for baking.

      Delete
    2. In CA, soda is what we drink - when I was a child in MO - we drank pop. :-)

      Delete
    3. Soda's for drinking, pop is for fathers and small explosions

      Delete
    4. Pop is the noise a firecracker makes and soda is short or slang for sodium.

      Delete
    5. pop - soda - or soda pop-- we called it all three

      Delete
    6. Pop is 4 drinking and belching soda is bubbly water 4 belching baking soda is for baking Carmel rolls AR good 2 eat with soda pop enjoy

      Delete
    7. In North Dakota, we called Coke "pop"
      Down south, it is called "soda"
      Where is the dividing line?

      Delete
    8. In NE we call the beverage "pop." After being a military wife stationed in various parts of the country, my daughter now calls it "sodapop!" When our family says soda we now mean baking soda. It helps to hear/read it in context!

      Delete
    9. why do you need soda and baking powder if you are using yeast .ty

      Delete
    10. Soda interacts with the buttermilk, which is sour.

      Delete
    11. soda is what you drink...at least in IA/NE ( I grew up in IA and live now in NE. I have a question- bread flour??? you mean ORDINARY flour???

      Delete
    12. No, bread flour has more gluten than all purpose flour. You can use regular AP flour, though....will still be good. Just knead it for a little longer time.

      Delete
    13. Mother got recipe from Grandma Lutman..North Dakota!..we kind of grew up with them..She finally shared the recipe with us & now granddaughters & grt granddaughters r learning the skill!..From the families..Lutman/Mammen Northern & Central California💞

      Delete
    14. Oh my goodness, my husband grew up in North Dakota and he makes the best caramel rolls. He lived on a ranch and worked cows at roundup with the Lutmans. Joe(y) Skogen, bro. Jerry & John

      Delete
    15. Omg i cant believe u guys just had that long conversation about baking soda lmao

      Delete
    16. soda bicarbonate and natron are the same as baking soda

      Delete
    17. Bread flour has more gluten which makes bread fluffier and airy than all purpose flour.

      Delete
  2. Been making them for years in Arizona. Not just North Dakota anymore.

    ReplyDelete
    Replies
    1. That's excellent news! Maybe they're a "West" thing. I have yet to find them - except in my own kitchen - here on the East Coast.

      Delete
    2. They are nowhere to be found in Colorado so definitely going to be trying this recipe. Thanks!

      Delete
  3. Replies
    1. Nothing! I love nuts in baked goods, but in this case, I prefer the soft, billowy texture of the rolls sans nut.

      Delete
  4. I make something similar in Arkansas, although I let mine rise the first time until doubles, then punch it down and roll it out. The second rise only takes about 45 minutes to an hour. The rolls will be bigger and fluffier because of the added time rising.

    ReplyDelete
    Replies
    1. The original recipe called for a double rise. I skipped it mostly because I'm impatient, but also because I didn't want my rolls to grow too tall. I thought the texture with just 1 rise was surprisingly soft and fluffy, but you're absolutely right that a double rise will only increase those qualities.

      Delete
    2. What does a "double rise" mean?

      Delete
    3. Letting it rise twice...double the time to rise...double rise

      Delete
  5. when you say shortening, do you mean oil, lard, or butter?

    ReplyDelete
    Replies
    1. Shortening is its own product - a type of solid fat made from vegetable oil. Crisco is a common brand of shortening. You could substitute butter or margarine if you don't want to use shortening.

      Delete
    2. Crisco solid shortening in a can.

      Delete
  6. These look like what was served to us in school in Tulsa, OK on chili day! Have wanted the recipe for years and I am hoping this is the one! Tried a different recipe for Christmas, only to be disappointed. Can't wait to try these!

    ReplyDelete
    Replies
    1. I hope these are what you've been looking for! I'd love to hear how they turn out!

      Delete
  7. My mother had a local cafe in the small town of York ND and always had these ready for when church got out. That was in the 70's and they were the best. I make them now also. Great treat.

    ReplyDelete
    Replies
    1. Thanks for sharing, Jane! What a great memory!

      Delete
    2. I'm actually from York, that cafe was in my front yard my whole life until they knocked down the building about 5 years ago

      Delete
    3. I'm actually from York, that cafe was in my front yard my whole life until they knocked down the building about 5 years ago

      Delete
    4. Hey, I spent summers in Leeds, ND, at my grand parents'. I think my grandma was born near York! She made rolls just like this,too! Tried them today and they were great!

      Delete
    5. My grandmother, grandfather and mother all grew up near Leeds, in Churches Ferry (ans Cando). These rolls are a staple in our family!

      Delete
    6. My mom grew up in Knox, ND. Not far from York. Spent any summers there and loved playing in the city park everyday. Great memories. I now live in Velva, ND (about 20 miles from Minot) I make caramel rolls quite often. My husband is from down south. None of his family understands what caramel rolls are either. Lol! My mom owned a restaurant a code years ago and we made caramel rolls everyday. They flew out the door everyday. Out of staters that stopped in to eat had never heard of them either. Poor things! They just don't know what heaven us like.

      Delete
    7. I've been to York, Leeds and Churches Ferry. There were some pretty good cooks at Kensal, North Dakota too.

      Delete
    8. I seriously I'm shocked that there are areas of this country that have never heard of caramel rolls! I'm going to try these this weekend! Dying to have a good old caramel roll

      Delete
  8. Thanks for your recipe! They were delicious! I used regular yeast & allowed to rise before rolling out. After they were assembled, I covered them with plastic wrap & let the rolls do the second rise overnight in the fridge. In the morning I let it sit out for 30ish minutes & baked. It worked beautifully!

    ReplyDelete
    Replies
    1. So glad you liked them! Thanks for sharing your overnight version - I'll have to try that next time to save some time in the morning!

      Delete
  9. Tell Grandma Sharon, if she won't share it with you, she should at least leave it to you. :) or maybe :(

    ReplyDelete
  10. Wow. I grew up in ND and these are a bit of a staple. If you want to skip all this and you have a Schwan's man, the freezer to oven caramel rolls come from a ND baker, Baker Boy. They aren't quite as big as they're made for the packaging, but they're some of the best pre-made around. And, if you don't want to go to all that hassle for the caramel, you just put brown sugar and cream in the bottom of your greased pan and mix it together before you lay the caramel rolls in the pan. I've never measured it, but I just make sure there's a good layer of a yummy mix in the bottom. I made them for friends in Germany... and left the recipe with them.

    ReplyDelete
    Replies
    1. I'm from Strasburg, ND and used to work in the restaurant. What you said is how one of the owners made the caramel and rolls.

      Delete
    2. My mom did the caramel with the brown sugar and cream also and they were FANTASTIC!!

      Delete
  11. Katie! I'm so glad you posted this. My boyfriend and I moved to Milwaukee from Fargo, North Dakota. No caramel rolls to be found! I'm a pretty serious baker but have never done a yeasted dough (I'm a cookie, brownie and cake person.) Round number 1 was ok but I put way too many rolls in one pan. Made a 2nd attempt and they turned out perfect! Rave reviews from the boyfriend and Milwaukeeans alike!

    ReplyDelete
  12. Is there a way to prep these the night before? If so, how?

    ReplyDelete
    Replies
    1. I haven't had the best luck doing them overnight, but one commenter shared this method: I used regular yeast & allowed to rise before rolling out. After they were assembled, I covered them with plastic wrap & let the rolls do the second rise overnight in the fridge. In the morning I let it sit out for 30ish minutes & baked. It worked beautifully!

      Delete
  13. Anyone tried a non dairy substitute for the buttermilk?

    ReplyDelete
  14. I'm from Minot ND and used to go to Donut Hole and get one of these for (I kid you not! ) 75 CENTS! They were ahhhhhhmazing-and usually sold out quick. THANK YOU for posting this recipe! I really miss these, now I'm no longer living in ND.

    ReplyDelete
  15. And a little butter... and yes it turns out just as good without all the work of making the Carmel.

    ReplyDelete
  16. If anybody remembers Lucas's in downtown Bismarck back in the 50s/60s, the coffee shop downstairs had the best cinnamon rolls. Never had anything like them since.

    ReplyDelete
    Replies
    1. We found this thread because my mom was just sitting here talking about this exact thing! We will try these and see how they compare!

      Delete
    2. I grew up in N D. I lived in Devils Lake, Dickinson, Williston, Mandan, Bismark and Jamestown. I remember just before one family trip that my dad drove to Lucas's in Bismarck
      and went downstairs to the coffee shop and ordered 6 dozen cinnamon rolls. (maybe they were called caramel rolls). The lady asked him if he wanted them wrapped for freezing and he said No, we're going to eat them now!
      She looked surprised but didn't say anything. My family of 5 ate
      lots of them on our short trip. I was just a youngster and I'm 75 now. I've longed for a Lucas's roll for all these years. My son in law googled and found this just today! I am so thrilled and can't wait to try this recipe!

      Delete
    3. I do remember Lucas's. Used to shop there a lot. I don't recall the rolls from there but Plaza cafe North of St Mary's High School had them back in the 60s and 70s. Loved the thick creamy caramel. In Missouri now. I'd better bake them. 😊

      Delete
  17. Grew up in Western Nebraska and all the church ladies would make these to have with coffee after the service. Haven't had them since I was a kid! They're rising right now.....can't wait!

    ReplyDelete
  18. I made these with my great grandma the first time when I was 5 yrs old in Turtle Lake, ND! She still had a wood cook stove at the time and every thing that she made was awesome! I still make them 44 yrs later and my family loves them and so do my husband's coworkers! I am making them today actually! The only real difference is I don't use rapid yeast and never use corn syrup just more butter! My ex husband had never had them or heard if them but he was from GA but then he had never had lefse before either but loved them both!

    ReplyDelete
    Replies
    1. Hello Jody
      Nice to see someone here who know Turtle Lake. I grew up there.

      Delete
    2. And our Grandkids are growing up in Turtle Lake now. Great little town on the prairie!

      Delete
  19. Ever since I can remember the best caraMel rolls, like these, have been sold at Tobies in Hinckley, MN. A trip "Up North" is never complete without a stop at Tobies.

    ReplyDelete
  20. Cream is the magic ingredient and I use the 'heavy' variety. When on our farm I was the milk maid and our separator was set so the cream was very thick. I'm happy someone took the time here to measure the brown sugar and other stuff too cuz I just dumped cream and sugar in the greased 9x13, stirred it around til blended and plopped in the rolls. I'd let them raise til they got as tall as the pan and then baked them. It really is all about the cream...:)

    ReplyDelete
  21. Not new to Nebraska! But we always added pecans.

    ReplyDelete
  22. Forget the cream. I use 1 stick of butter melted, add 1 cup of brown sugar and one cup of vanilla ice cream. Do not use low fat. Combine all three ingredients and bring to a boil. Pour in a 9x13 pan add rolls and let rise. The is from South Dakota.

    ReplyDelete
  23. Do you used liquid buttermilk or the dried buttermilk powder?

    ReplyDelete
  24. I'm from ND, AND my mother made homemade caramel rolls, cinnamon rolls and bread. One warm winter day when my brother was walking home from school he told his friend that his mother was baking caramel rolls. (They were at the end of the block) . His friend asked him how he knew that and my brother stated he could smell them. His friend went home with him because he didn't believe him and, sure enough, mom was baking caramel rolls! Never enough of those at home growing up. One could NEVER grow tired of them.

    ReplyDelete
  25. I am soooooooooooo hoping these are like the ones served at breakfast for a buck at Century High School in Bismarck. 41 and been looking. I bought my wife a Ninja system for Christmas and I might rubber band this recipe to the dough maker.

    ReplyDelete
    Replies
    1. They were 50 cents with a cup of juice when I was there in 82-85. Haven't been able to recreate the recipe yet.

      Delete
  26. Born and raised in Bismarck. My grandparents lived in Wilton. We would goup and see them and my grandma always made everything from scratch. Her carmel rolls were the best. I'm hoping to make them just like she did. Absolutely mouth watering delicious!!! She did her own canning and pickling. I don't eat a lot of pickles because they aren't and don't taste like hers. I think it's a North Dakota thing...lol.

    ReplyDelete
  27. I am from Minot ND,
    B and D Market on 3rd ST NE made these....yum !!
    This was the Sunday trwat.

    ReplyDelete
    Replies
    1. They still make them and they are still Yummy

      Delete
  28. I lived in Bismarck for 8 years and my sweet and sassy friend from a farm near Tuttle shared her mom's caramel roll recipe with me. Yum! Hers were made with Rhodes roll dough (frozen). Very simple and super delicious! I may use the frozen dough if I run out of time but I'm excited to try your "car mel" recipe. It was fun reading all the comments with all the different towns represented in ND. I'm from Colorado and have since move back here. My years in ND were hard but I made some very special friends and grew to appreciate the unique beauty of that state. The sunsets were like none I've ever seen, even over the ocean. Best wishes to those of you who live there and those of you who grew up there and miss home.

    ReplyDelete
  29. in Real North Dakota bread baking, shortening means rendered pork fat aka Lard

    ReplyDelete
  30. I AM FROM DICKINSON N D I LIVE IN AZ AND I STILL MAKE

    ReplyDelete
  31. These sound good! the ones that annoy me recently, are the ones made with butterscotch pudding mix. ugh! they just DON'T taste right and are kinda slimy, ick! more butter, please, never hurts!

    ReplyDelete
  32. All I want to say is THANKS!!! I asked Grandma Sharon years ago if could get her recipe and she said she never shared it...if this isn't it but close to it that's good enough for me. Will try them in a couple months when it is cool enough to have the oven going. By the way...the secret has to be in the buttermilk, soda and baking powder, I have never seen them in a bread recipe before!

    ReplyDelete
  33. Replies
    1. I think its different for everone...I like them rolled thin but am going to try go a little thicker to see if they would be as good. I don't like the bread so thick between the layers so I can peel it easy as I eat it.

      Delete
  34. Do you not have to heat the buttermilk so the yeast will rise? I always assumed yeast needed the dough to be warm. I also remember these as a child from Regent ND.

    ReplyDelete
  35. Have you ever tried to put in fridge overnight and bake in the morning?

    ReplyDelete
    Replies
    1. I have...I make my overnight buns and use 1/2 for buns, 1/2 for caramel rolls.

      Delete
  36. Am from North Dakota. I've never had them as good anywhere but this tri-state area + southern Canada. You could draw a line from Bismarck to Regina and let that be the radius of a circle...Caramel Roll Country.

    ReplyDelete
  37. I am also from North Dakota, you can make very good caramel rolls without having to do alot of these steps and switch out heavy cream to vanilla ice cream.

    ReplyDelete
  38. Thanks for the recipe. Yes, it is the cream - actually straight from the cow, but that is not always available now. Drayton, North Dakota (but originally from Ulen, Minnesota)

    ReplyDelete
  39. I am originally from Minot, ND & now live in AZ. I made these rolls yesterday for my family & they turned out perfect. Just as I remember them & don't forget a little butter on the top when you warm them up. My husband who is from Georgia loves them & has never been to ND but told him you can't visit ND without eating a caramel rolls before leaving. This was a true treat!

    ReplyDelete
  40. I can't wait to make these!! I remember driving with my mom from Sidney Montana to Williston for shopping and would end the day having caramel roll and coffee and Grandam Sharon's. I now can have them living in Virginia-Thank you!

    ReplyDelete
  41. The math doesn't add up. "Roll into 10x18 rectangle. Cut into 1" slices." Should make either 10 or 18 rolls, but you said to make 12 or 14 only.

    ReplyDelete
  42. Can you freeze these and what would you suggest I go about the "Thaw & Reheat" process?

    ReplyDelete
  43. These were great! I crowded the pan and they ended up a little doughy, but that was my fault (should have just covered with foil and kept baking). Reminded me of the rolls my grandma made all the time!

    ReplyDelete
  44. I was looking for the old time recipe for these rolls.My Mom used to make them when we lived in Mott,N Dak.Back then you could get real cream. I think this is what made them so good.What would be the best replacement for dairy cream? Am now in S.C.and nobody here makes them.

    ReplyDelete
  45. My niece makes the best Carmel using vanilla ice cream instead of cream!

    ReplyDelete
  46. I made these and they were fantastic! I remember being able to get a Carmel Roll for breakfast at Bismarck High school back in the day. Oh yum! Thank you for sharing the recipe.

    ReplyDelete
  47. After being in relationship with Wilson for seven years,he broke up with me, I did everything possible to bring him back but all was in vain, I wanted him back so much because of the love I have for him, I begged him with everything, I made promises but he refused. I explained my problem to someone online and she suggested that I should contact a spell caster that could help me cast a spell to bring him back but I am the type that don’t believed in spell, I had no choice than to try it, I meant a spell caster called Dr Zuma zuk and I email him, and he told me there was no problem that everything will be okay before three days, that my ex will return to me before three days, he cast the spell and surprisingly in the second day, it was around 4pm. My ex called me, I was so surprised, I answered the call and all he said was that he was so sorry for everything that happened, that he wanted me to return to him, that he loves me so much. I was so happy and went to him, that was how we started living together happily again. Since then, I have made promise that anybody I know that have a relationship problem, I would be of help to such person by referring him or her to the only real and powerful spell caster who helped me with my own problem and who is different from all the fake ones out there. Anybody could need the help of the spell caster, his email: spiritualherbalisthealing@gmail.com or WhatsApp him +15068001647
    you can email him if you need his assistance in your relationship or anything. CONTACT HIM NOW FOR SOLUTION TO ALL YOUR PROBLEMS

    ReplyDelete
  48. I was married for 16 years to a loving mother and wife. We had 2 children together who are now 11 & 13. I reconnected with an old girlfriend from college on Facebook and we began an affair and I left my wife. The woman I had an affair with is a wonderful woman and I love her too and our kids had begun accepting the situation and my wife has kind of moved on, but not in love with the man she is seeing. I thought I fell out of love with my wife and I felt terrible about what I did to her - she is a good woman and I don't know what came over me. I decided to try and get her back and I was recommended to Lord Zakuza for help to get reunited with my wife and within 48 hours after I made contact with Lord Zakuza my wife decided to work things out with me and now we are back together with our children living as one happy family. I really don't know the words to use in appreciation of what Lord Zakuza did for me but I will say thank you sir for reuniting I and my family back. For those in trying times with their marriages or relationship can browse through his website via: lordzakuzaspells.com or WhatsApp Lord Zakuza for help or text with this number +1 740 573 9483 or you can send him an email to Lordzakuza7@gmail.com

    ReplyDelete
  49. Hi My name is Rebecca.i just want to share my experience with the world on how i got my love back and saved my marriage… I was married for 7 years with 4 kids and we lived happily until things started getting ugly and we had a fights and arguments almost every time… it got worse at a point that he filed for divorce… I tried my best to make him change his mind & stay with me cause i loved him with all my heart and didn’t want to loose him but everything just didn’t work out… he moved out of the house and still went ahead to file for divorce… I pleaded and tried everything but still nothing worked. The breakthrough came when someone introduced me to this wonderful, great spell caster Dr Zuma, who eventually helped me out… I have never been a fan of things like this but just decided to try reluctantly cause I was desperate and left with no choice… He did special prayers and cast a love spell on him. Within 24hours he called me and was sorry for all the emotional trauma he had cost me, moved back to the house and we continue to live happily, the kids are happy too and we are expecting our fourth child… I have introduced him to a lot of couples with problems across the world and they have had good news… Just thought I should share my experience cause I strongly believe someone out there needs it… You can contact him on spiritualherbalisthealing@gmail.com whatsapp +15068001647

    ReplyDelete
  50. HAVE YOU LOST YOUR MONEY TO BINARY OPTION SCAM OR ANY ONLINE SCAM WHATSOEVER?.DO YOUR DESIRE CREDIT REPAIR[EQUIFAX, EXPERIAN, TRANSUNION? WELL, YOU HAVE FOUND REDEMPTION IN ASORE CORP.



    Asore Corp is a group of multinational Hacker's, an affiliate of Evil Corp. We make sure by all means necessary that our clients get the best of services on a🔐PAYMENT AFTER JOB IS DONE BASIS✅. Rather than send money and trust a criminal to fulfill your deal, you can make sure the job is done before WORKMANSHIP is paid for. You'll get excellent customer service.

    That's a 100% guarantee. Our Cyber security Technicians are on standby 24/7 to receive your job requests.



    ⚠️ BEWARE OF FRAUDSTARS looking to hoax.

    if you have been a VICTIM, contact : ✉️cyberprecinct@gmail.com for directives.

    Here, it's always a win for you.



    🔸OUR SERVICES🔸

    ➡️Binary Option funds recovery

    ➡️Social media hack

    ➡️Recovery of loan scam

    ➡️Credit repair (Equifax,Experian,Transunion)

    ➡️Email hack

    ➡️College score upgrade

    ➡️Android & iPhone Hack

    ➡️Website design

    ➡️Website hack

    And lots more.



    DISCLAIMER: Asore Cyber Corp accepts no responsibility for any information,previously given to anybody by clients on as regarding the job. Asore Cyber Corp will not distribute contact information collected on any hacking job other than in the Asore corps Hacker's listings themselves, and will not sell contact information to third parties.



    CONTACT INFO:

    📧 asorehackcorp@gmail.com

    cyberprecinct@gmail.com



    Copyright ©️

    Asore Cyber Corp 2021.

    All rights reserved.

    ReplyDelete
  51. I never thought that I will be qualify for a loan that Officer Pedro and his loan company granted me which was very smooth and transparent in every conversation that we make through the loan process, I will once again thank him and his loan organization for a job well done by offering me a loan of 22 million Euro with the low rate of 2% annual return they are genuine and loan register company with simple terms and conditions.
    Contact the loan company through pedroloanss@gmail.com whatsapp: + 1-8632310632.

    ReplyDelete