Butterscotch rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Shortening |
| ⅔ | cup | Sugar |
| 2 | eaches | Eggs |
| 1 | teaspoon | Salt |
| 2 | eaches | Yeast cakes |
| 1 | cup | Waer; lukewarm |
| 2 | cups | Milk; warm |
| 10 | cups | Flour |
| Filling;------------------- --------------------- | ||
| ½ | cup | Brown sugar |
| 2 | teaspoons | Cinnamon |
| ½ | cup | Butter; melted |
| 1 | cup | Pecan nuts |
Directions
Cream shortening and sugar, add eggs, salt and beat well. Dissolve yeast in warm water, combine with warm milk and above mixture, add flour. Knead until smooth, let rise until light. This dough will keep 3 days in a cool place. Roll on board to ½ inch in thickness.
Spread with melted butter, sugar and cinnamon. Roll as for jelly roll. Cut in 1 inch slices. In bottom of each pan place 1 t. butter, 1 t. sugar and 3 pecan meats. Place slices, cut side down, in muffin pans. Set in warm place to rise and bake 15 to 20 minutes.
Note: No temperature give. Assume a hot 400 F. oven.
Source: Hancock County, OH