Butterscotch Rolls | Grady's Line Camp Steakhouse

Butterscotch Rolls ( get pdf )

Makes 15-18 rolls

 

Dough

3/4 CUP MILK
1/2 CUP BUTTER
1/2 CUP SUGAR
2 TEASPOONS SALT
2 1/4-OUNCE PACKAGES DRY ACTIVE YEAST
1/2 CUP WARM WATER
1 EGG
4 CUPS ALL-PURPOSE FLOUR

 

Topping

1/4 CUP CORN SYRUP
1 TABLESPOON WATER
2 TABLESPOONS BUTTER, PLUS 1/4 CUP MELTED BUTTER
1 CUP BUTTERSCOTCH BITS
1 CUP CHOPPED PECANS
2/3 CUP FIRMLY PACKED BROWN SUGAR

 

Prepare the dough by bringing milk just to a simmer in a large saucepan. Stir in the butter, sugar, and salt. Remove from heat and cool until lukewarm. In a large bowl that you’ve warmed with hot water (but dried thoroughly), dissolve the yeast in warm water. Stir in the lukewarm milk mixture, egg, and half of the flour. Beat until smooth. Stir in the remaining flour to make a stiff dough. Cover tightly with foil and refrigerate for at least eight hours and up to 24 hours. When ready to form the rolls, remove the dough from the refrigerator while you make the topping.

 

Preheat the oven to 350°F. Prepare the topping by combining the corn syrup, water, and the 2 tablespoons of butter. Bring to a boil, stirring constantly. Remove from the heat and stir in the butterscotch bits until they melt. Spread the mixture in a greased 9 by 13-inch baking pan and sprinkle with the pecans. Divide the chilled dough in half. Roll each half into a 9 by 12-inch rectangle. Brush each rectangle with the melted butter and sprinkle each half with brown sugar. Roll up tightly, starting from one of the 9-inch sides. Cut each roll into nine 1-inch slices. Place the slices in the pan about an inch apart on top of the butterscotch mixture. Cover and allow to rise in a warm area until doubled in size, about 1 hour. Bake the rolls on the middle rack for 20 to 25 minutes, until golden brown. Invert the rolls on a plate and serve warm.

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