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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Well butterscotch lovers, I have but three more recipes to offer, and thusly this completes the variations of the butterscotch saga. Ingredients:
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 |
dough |
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 firmly packed brown sugar |
Directions:
1. Butterscotch Topping:
2. In a saucepan, combine corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat; stir in butterscotch chips until melted.
4. Spread mixture evenly over two ungreased 8 x 8-inch pans; sprinkle with pecans.
5. In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
6. Heat milk, water, and butter until very warm (120o to 130oF).
7. Gradually add to flour mixture.
8. 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.
9. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
10. Remove dough from refrigerator; divide in half.
11. Roll each half to 12 x 9-inch rectangle.
12. Brush each rectangle with melted butter; sprinkle with 1 / 3 cup brown sugar.
13. Beginning at short end, roll up tightly as for jelly roll. Pinch seams to seal; cut into 9 (1-inch) slices.
14. 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.
15. Bake at 350 F for 25 to 30 minutes or until done.
16. Remove from pans; cool on wire racks.
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