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Butterscotch Rolls

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

20 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup vegetable shortening
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cup sugar
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2 large eggs
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1 teaspoon salt
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2 each yeast cakes
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1 cup water
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2 cups milk
warm
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10 cups all-purpose flour
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Filling
½ cup brown sugar
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2 teaspoons cinnamon
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½ cup butter
melted
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1 cup pecans
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Ingredients

Amount Measure Ingredient Features
158 ml vegetable shortening
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158 ml sugar
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2 large eggs
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5 ml salt
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2 each yeast cakes
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237 ml water
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473 ml milk
warm
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2.4 l all-purpose flour
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Filling
118 ml brown sugar
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1E+1 ml cinnamon
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118 ml butter
melted
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237 ml pecans
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Directions

Cream shortening and sugar, add eggs, salt and beat well.

Dissolve yeast in warm water, combine with warm milk and above mixture, add flour.

Knead until smooth, let rise until light. This dough will keep 3 days in a cool place.

Roll on board to ½ inch in thickness.

Spread with melted butter, sugar and cinnamon.

Roll as for jelly roll. Cut in 1 inch slices.

In bottom of each pan place 1 teaspoon butter, 1 teaspoon sugar and 3 pecan meats.

Place slices, cut side down, in muffin pans. Set in warm place to rise and bake 15 to 20 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 610g (21.5 oz)
Amount per Serving
Calories 175726% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 847mg 35%
Total Carbohydrate 94g 94%
Dietary Fiber 12g 46%
Sugars g
Protein 84g
Vitamin A 22% Vitamin C 1%
Calcium 24% Iron 89%
* based on a 2,000 calorie diet How is this calculated?
 

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