Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Black Walnut Butterscotch Rolls

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

1 serving

Prep

2 hrs

Cook

20 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 each yeast cakes
* Camera
2 cups milk
scalded
Camera
½ cup sugar
Camera
2 teaspoons salt
Camera
2 large eggs
Camera
7 cups all-purpose flour
sifted before measuring
Camera
6 tablespoons vegetable shortening
softened
Camera
1 x butter
* Camera

Ingredients

Amount Measure Ingredient Features
2 each yeast cakes
* Camera
473 ml milk
scalded
Camera
118 ml sugar
Camera
1E+1 ml salt
Camera
2 large eggs
Camera
1.7 l all-purpose flour
sifted before measuring
Camera
9E+1 ml vegetable shortening
softened
Camera
1 x butter
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 114820% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 1268mg 53%
Total Carbohydrate 66g 66%
Dietary Fiber 6g 24%
Sugars g
Protein 60g
Vitamin A 7% Vitamin C 0%
Calcium 19% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe