Black Walnut Butterscotch Rolls
Yield
1 servingPrep
2 hrsCook
20 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast cakes
|
*
|
| 2 | cups |
milk
scalded |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 2 | large |
eggs
|
|
| 7 | cups |
all-purpose flour
sifted before measuring |
|
| 6 | tablespoons |
vegetable shortening
softened |
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast cakes
|
*
|
| 473 | ml |
milk
scalded |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1.7 | l |
all-purpose flour
sifted before measuring |
|
| 9E+1 | ml |
vegetable shortening
softened |
|
| 1 | x |
butter
|
*
|
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.
