Friday, December 21, 2012

Butterscotch Rolls Recipe

Butterscotch Rolls

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

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

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.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...