With Easter just around the corner, many families are making plans to get together for breakfast after church services before the youngsters start their Easter egg hunts. To make that breakfast a little more special, you may like to finish off the meal with these Butterscotch Nut Rolls.
Not only are they tasty, but also the aroma of the freshly baked rolls is so inviting for this special occasion. Happy Easter!
BUTTERSCOTCH-NUT ROLLS
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
1/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/4 cup shortening
2 1/4 to 2 1/2 cups all-purpose flour
1/2 cup butter or margarine
1 cup brown sugar, packed
1 cup chopped pecans or walnuts
2 tablespoons soft butter or margarine
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Dissolve yeast in warm water. Stir in milk, 1/4 cup granulated sugar, salt, egg, shortening and 1 1/2 cups of the flour. Beat until smooth.
Mix in enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in a greased bowl; turn the greased side up. (If you’re not going to make the rolls right away, you can cover and refrigerate it at 45 degrees or below for up to 4 days.) When ready to use the dough, cover it and let rise in a warm place until double, about 1 1/2 hours.
Melt 1/2 cup butter in a 13-by-9-by-2-inch baking pan. Sprinkle brown sugar and nuts over the butter.
Punch down the dough and roll into a 15-by-9-inch rectangle. Spread with 2 tablespoons soft butter. Mix 1/4 cup granulated sugar and cinnamon and sprinkle over the rectangle.
Roll up tightly, beginning with the wide side. Pinch the edge of the dough into the roll to seal well; stretch the roll to make it even.
Cut into 1-inch slices and place slightly apart in the pan. Cover and let rise until double, about 45 minutes.
Heat oven to 375 degrees. Bake 25 to 30 minutes and immediately invert the pan onto a serving plate. Let the pan remain on top of the plate for a minute so the butterscotch can drizzle down over the rolls. Makes 15 rolls.
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