Black Walnut Butterscotch Rolls
Submitted by ricey
Soft, yeasted rolls swirled with brown sugar, cinnamon, and black walnuts, baked in a buttery butterscotch coating that pools over each warm roll. Old-fashioned sticky bun goodness from scratch.
YIELD
1 servingPREP
2 hrsCOOK
20 minREADY
2 hrsThese are the kind of rolls your grandmother pulled out of the oven on a Sunday morning while the whole house smelled like warm butter and brown sugar.
A tender yeast dough gets rolled thin, brushed with melted butter, and scattered with brown sugar, chopped black walnuts, and a whisper of cinnamon.
The magic is in the pan: a thick layer of butter, sugar, and walnuts on the bottom transforms into a glossy butterscotch topping when you flip them out.
Flip the pan, let that caramel drip down, and try not to eat three before anyone else gets to the table.
Kitchen Tips
- Use fresh yeast cakes (compressed yeast) or substitute 2 packets of active dry yeast if needed.
- Scald the milk and let it cool to lukewarm before adding yeast, or you’ll kill it.
- Don’t rush the rise. A full double in bulk gives these rolls their pillowy texture.
- Let the pan sit inverted over the rolls for a minute after baking so the butterscotch runs down evenly.
Ingredients
Directions
Crumble yeast into a bowl, add milk, which has been cooled, sugar, and salt, and well beaten egg.
Add all the flour to the liquid at once.
Work in shortening, knead gently.
Cover with damp cloth, let rise until double in bulk, about 2 hours.
Coat bottom of pan with butter, then sugar and walnuts.
Roll dough ⅓ inch thick, brush with 2 tablespoon melted butter, ½ cup brown sugar, ½ cup chopped nuts and cinnamon if desired.
Roll up like jelly roll; cut in 1 inch slices.
Place cut side down on coated pan.
Let rise until almost double in bulk.
Bake 20 to 25 minutes in a moderate oven (300F), when done let pan stay over rolls for a minutes to allow butterscotch mixture to run down over them.
Serve upside down.
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