These fluffy butterscotch rolls with pecans have a brown sugar and raisin filling that’s perfectly tucked inside the soft yeast bun. Give ’em a try with this retro recipe from the ’60s!
Butterscotch rolls with pecans: A recipe from the 1960s
Maybe home-baked butterscotch buns never saved a marriage — but they never did one any harm.
You bake them yourself. Right from scratch. You just add everything. Especially lots of love… and Fleischmann’s Yeast.
ALSO TRY: Pecan pizza coffee cake (1968)
Butterscotch rolls with pecans
Prep Time:
35 minutes
Cook Time:
55 minutes
Additional Time:
2 hours
Total Time:
3 hours 30 minutes
Ingredients
- 3/4 cup milk
- 1/2 cup sugar
- 2 teaspoons salt
- 1/2 cup (1 stick) Fleischmann's margarine
- 2 packages of Fleischmann's Active Dry Yeast
- 1/2 cup warm water (105 - 115 F)
- 1 egg
- 4 cups unsifted flour
- 1/4 cup light corn syrup
- 1 tablespoon water
- 2 tablespoons Fleischmann's margarine
- 1 cup (6-ounce package) butterscotch bits
- 1/2 cup chopped Planters Pecans
- Melted Fleischmann's margarine
- 1/3 cup firmly packed dark brown sugar
- 1/4 cup raisins
Instructions
- First, start by making the dough: scald milk; stir in sugar, salt, and 1/2 cup Fleischmann's margarine.
- Cool to lukewarm.
- Dissolve Fleischmann's yeast in warm water in a large warm bowl.
- Stir in lukewarm milk mixture, egg, and half the flour. Beat until smooth.
- Stir in the rest of the flour to make a stiff batter.
- Cover tightly with aluminum foil. Refrigerate dough for at least 2 hours (or up to 3 days).
- Then, when you're ready to shape the dough, prepare the butterscotch topping following the steps below.
- In a pan combine light corn syrup, water, and 2 tablespoons Fleischmann's margarine: bring to a boil over medium heat, stirring constantly.
- Remove from heat; stir in butterscotch bits until melted.
- Spread mixture over bottom of two ungreased 8- x 8- x 2-inch pans; sprinkle with chopped Planters Pecans.
- Finally, prepare the roll filling: start by dividing the dough in half.
- On lightly a floured board, roll each half into a 9- x 12-inch rectangle.
- Brush each rectangle with melted margarine and sprinkle with half the brown sugar and raisins.
- Roll each rectangle up tightly from the 9-inch side as for jelly roll. Seal edges.
- Cut each roll into nine 1-inch slices; place, cut side up, over butterscotch mixture in pans.
- Cover; let rise in a warm draft-free place until doubled, about 1 hour.
- Bake at 350 (F) for 30 to 35 minutes, or until done. Makes 18 buns.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 249mgCarbohydrates: 36gFiber: 1gSugar: 14gProtein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
