Rich BunsButterscotch Rolls Recipe

How to make it

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• All ingredients should be at room temperature, except where noted otherwise.
• Have a large bowl that is well-greased all the way up the sides.
• Also, you'll need a baking pan with about 81 square inches of area. (9x9 square; 10 inch round work well)...and a large greased baking sheet.
• Make sure your yeast is fresh. Sprinkle it over the 1/2 cup of warm water and agitate with a fork to help it dissolve.
• Mix together 3/4 c. milk, softened shortening, sugar and salt. Put into the bowl of an electric stand mixer and beat on low with the paddle beater.
• Add 1 1/2 c. of flour to the milk mix and continue beating for about a minute or so.
• Change beater to dough hook.
• Beat in eggs and the yeast mixture. You have about 3 3/4 c. flour remaining. Begin beating it into the batter about 1/2 c. at a time until the dough pulls away from the sides of the bowl. Let the dough rest for about 10 minutes, then knead with dough hook for about 4 minutes. (You will have a somewhat sticky dough that will stick to your hands, so lightly flour your hands before working with it.)
• Turn the dough into a well-greased bowl. Spray a piece of clear wrap or waxed paper with some spray shortening, press against top of dough and set to rise in a draft-free spot for about 1 hour or until doubled.
• Punch the dough down. Turn it onto a well- floured board and cut it in half.
• To make buns:
• Preheat oven to 375 degrees.
• Divide 1/2 of the dough into 8 pieces. Shape each piece into a rounded bun shape. Brush the buns lightly with the melted butter, cover lightly and place them on a greased baking sheet. Let rise about 30 minutes until doubled in size.
• Bake 12 to 15 minutes until golden brown. Cool on a rack.
• To make Butterscotch Pecan rolls:
• Put your 81 square inch pan (approx.) onto your stovetop. (If you only have a glass pan, make sure you use a flame-tamer or make this syrup in a microwave.) Gently melt the 1/4 c. butter. Stir in 1/2 c. brown sugar and 1 T. dark corn syrup. Turn up heat slightly and stir until everyting is melted and syrupy and spreads across the bottom of the pan. Sprinkle chopped pecans even across the pan. Gently grease the sides of the pan. Set aside.
• Take the other half of the risen dough and roll out to a 16x8 inch rectangle.
• Brush with 1/4 c. melted butter and sprinkle with 1/3 c. brown sugar and 1 t. cinnamon. Gently roll up along the long side so you have a 16 inch long roll with the seam against your counter or table. Cut in half with a serrated knife. Cut each half in half, etc., until you have 16 one-inch slices.
• Arrange the slices evenly in the pan. Cover lightly and let rise until the rolls are doubled...about 30 minutes or so.
• Bake for 30-45 minutes until the rolls are golden brown. Cool for about 3 minutes or so.
• Put some waxed paper under your cooling rack, turn rolls out.