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Butterscotch Rolls Recipe

Ingredients

How to make it

  • Butterscotch Topping:
  • In a saucepan, combine corn syrup, water and butter. 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.
  • In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
  • 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 350 F for 25 to 30 minutes or until done.
  • Remove from pans; cool on wire racks.

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