Butterscotch Rolls
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Makes 18 rolls
Butterscotch Topping 1/2 cup Karo® Light Corn Syrup 1 tablespoon water 2 tablespoons butter OR margarine 1 cup butterscotch chips 1/2 cup chopped pecans Dough 4 cups all-purpose flour 1/2 cup sugar 2 envelopes Fleischmann's® RapidRise Yeast 2 teaspoons salt 3/4 cup milk 1/2 cup water 1/2 cup butter OR margarine 1 large egg 2 tablespoons butter OR margarine, melted 1/3 cup brown sugar
Directions
Butterscotch Topping: Combine
corn syrup, water and butter in a saucepan. Bring to a boil over medium
heat, stirring constantly. Remove from heat; stir in butterscotch chips
until melted. Spread mixture evenly over two ungreased 8 x 8-inch pans;
sprinkle with pecans.
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and butter until very warm (120o to 130oF).
Gradually add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. Stir in
remaining flour to make a stiff batter. Cover tightly with plastic wrap;
refrigerate 2 to 24 hours.
Remove dough
from refrigerator; divide in half. Roll each half to 12 x 9-inch
rectangle. Brush each rectangle with melted butter; sprinkle with 1/3
cup brown sugar. Beginning at short end, roll up tightly as for jelly
roll. Pinch seams to seal; cut into 9 (1-inch) slices. Place, cut sides
up, over Butterscotch Topping in prepared pans. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
Source: breadworld.com
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