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Butterscotch pecan rolls

Butterscotch pecan rolls
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cinnamon - 1 tsp
  • salt - 1/2 tsp
  • flour - 2 c
  • shortening - 2 Tbsp
  • raisins - 1/2 c
  • pecans - 1/2 c
  • warm water - 1/4 c
  • egg, well beaten - 1 item
  • grated lemon rind - 1/4 tsp
  • milk, scalded - 1/3 c
  • sugar, divided - 2 Tbsp
  • brown sugar, divided - 2/3 c
  • melted margarine, divided - 3 Tbsp
  • RapidRise dry yeast - 1 pkg
  • dark Karo syrup, divided - 1/4 c

How to make butterscotch pecan rolls:

Combine scalded milk, 1 tablespoon sugar, salt and shortening; cool. In medium bowl, combine warm water, remaining 1 tablespoon sugar and yeast. Add cooled milk mixture, egg, lemon rind and about 1 cup flour. Beat until smooth. Knead in remaining flour until dough springs back when indented, not very long. Let rise in warm place until double in bulk. Roll out; spread with 1 1/2 tablespoons melted margarine.

Mix brown sugar with cinnamon; sprinkle 1/3 cup on dough. Drizzle with 2 tablespoons Karo syrup and sprinkle with raisins. Roll up; seal edge. In 8-inch square pan, melt remaining margarine. Spread with remaining brown sugar, Karo syrup and pecans. Slice dough in 9 slices and place, cut side down, in pan. Preheat oven to 325°. Bake rolls 35 to 40 minutes. Makes 9.

Recipe categories: Breads, Breakfast, American.

Rating:
Butterscotch pecan rolls
3
Average rating: 3 of 5, total votes: 7
Cook. Time: PT22M
Total Time: PT22M


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