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 Butterscotch Rolls Generously grease the pans for this recipe to keep the rolls from sticking.
1 package active dry yeast Combine yeast and warm milk in a 2-cup liquid measuring cup; let stand 5 minutes. Combine flour, 1/2 cup sugar, and salt in a large bowl. Stir in yeast mixture, 1/4 cup melted butter, and eggs. (Dough will be soft and sticky.) Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. Place in a well-greased bowl, turning to grease top. Cover loosely, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Combine 1 cup brown sugar, raisins, and cinnamon in a small bowl. Set aside. Combine remaining 1 cup brown sugar and pecans in a small bowl. Sprinkle pecan mixture evenly in bottoms of 2 well-greased 9-inch square or round pans. Dot pecan mixture with 1/2 cup butter. Set pans aside. Punch dough down; turn out onto a well-floured surface. Divide dough in half Roll 1 portion of dough into a 16- x 12-inch rectangle. Sprinkle half of raisin mixture evenly over dough. Roll up dough jellyroll fashion, starting at the long side. Cut roll into 16 (1-inch) slices. Place slices, cut sides down, in a prepared pan, allowing 1/4 inch of space between rolls; brush with 1/4 cup melted butter. Repeat procedure with remaining dough, raisin mixture, and 1/4 cup melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until rolls rise to tops of pans. Preheat oven to 375°. Bake rolls, uncovered, for 25 to 30 minutes or until lightly browned. Invert pans onto wax paper; let rolls stand, covered with pans, 1 minute. Remove pans, scraping any remaining pecan mixture from pan onto rolls. Serve warm. Yield: 32 rolls. © 1996 by Oxmoor House, Inc. |
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