Breakfast Butterscotch Nut Rolls

If you're looking for a special treat to serve during your Easter breakfast, Leader food columnist Kathleen Brotherton recommends these Butterscotch Nut Rolls. 

There’s no happier way to start your Easter celebration than to have a delicious breakfast with your family right after church services. Since Easter is a special day, breakfast needs to be special, too.

It takes a little more time and effort to prepare a big breakfast for the family, but it wouldn’t be complete without something sweet to finish it off. You might want a change from doughnuts or coffeecake, and these sweet rolls are an excellent choice.

One advantage to this sweet roll recipe is the dough can be made the day before. Just cover the bowl with plastic wrap and refrigerate. You can add the filling and follow the rest of the recipe the next day.

These butterscotch-flavored nut rolls are great served with coffee or milk. They even work as an evening snack at the end of a blessed Easter celebration. Happy Easter!

BREAKFAST BUTTERSCOTCH NUT ROLLS

1 packet dry yeast

1 cup warm water

1/3 cup instant nonfat dry milk

1/4 cup sugar

1 unbeaten egg

1/4 cup butter, melted and cooled

1 1/2 teaspoons salt

3 1/2 to 4 cups all-purpose flour

FILLING:

1 cup butterscotch morsels

1/2 cup firmly packed brown sugar

3 tablespoons honey

2 tablespoons butter

3 tablespoons flour

1 1/2 cups walnuts, finely chopped

In a large bowl, soften dry yeast in warm water. Stir in dry milk, sugar, egg, melted butter and salt.

Gradually add flour to form a stiff dough. Knead on lightly floured surface until smooth and satiny, 8 to 10 minutes. Place in greased bowl; cover with plastic wrap.

If using the same day, let rise in a warm place, 85-90 degrees, until light and doubled in size (1-1 1/2 hours).

If making rolls the next day, put bowl, covered with plastic wrap in refrigerator. The next day take bowl from fridge and allow to sit in a warm place to allow dough to double in size.

Prepare filling by melting butterscotch morsels with brown sugar, honey and butter in a saucepan. Remove from heat and stir in flour until smooth. Then add chopped walnuts.

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Divide dough in half. Roll out each half to a 14-by-12-inch rectangle. Place filling on top of one rectangle; top with second rectangle. Cut into 7-by-12-inch rectangles. Cut into 7-by-1-inch strips. Fold into knot shapes, tuck ends under. Place on greased cookie sheets. Cover.

Let rise in warm place until light, about 30 minutes. Bake at 350 degrees 12 to 15 minutes or until golden brown.

If you want to frost your sweet rolls, you can take about a half carton of caramel cake frosting and add desired amount of maple flavoring and 1 tablespoon of milk. Stir until smooth and spread on baked rolls.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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