Butterscotch rolls with pecans (1960s)

Butterscotch rolls with pecans vintage recipe (1964)

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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 vintage recipe (1964)

Butterscotch rolls with pecans vintage recipe (1964)

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

  1. First, start by making the dough: scald milk; stir in sugar, salt, and 1/2 cup Fleischmann's margarine.
  2. Cool to lukewarm.
  3. Dissolve Fleischmann's yeast in warm water in a large warm bowl.
  4. Stir in lukewarm milk mixture, egg, and half the flour. Beat until smooth.
  5. Stir in the rest of the flour to make a stiff batter.
  6. Cover tightly with aluminum foil. Refrigerate dough for at least 2 hours (or up to 3 days).
  7. Then, when you're ready to shape the dough, prepare the butterscotch topping following the steps below.
  8. In a pan combine light corn syrup, water, and 2 tablespoons Fleischmann's margarine: bring to a boil over medium heat, stirring constantly.
  9. Remove from heat; stir in butterscotch bits until melted.
  10. Spread mixture over bottom of two ungreased 8- x 8- x 2-inch pans; sprinkle with chopped Planters Pecans.
  11. Finally, prepare the roll filling: start by dividing the dough in half.
  12. On lightly a floured board, roll each half into a 9- x 12-inch rectangle.
  13. Brush each rectangle with melted margarine and sprinkle with half the brown sugar and raisins.
  14. Roll each rectangle up tightly from the 9-inch side as for jelly roll. Seal edges.
  15. Cut each roll into nine 1-inch slices; place, cut side up, over butterscotch mixture in pans.
  16. Cover; let rise in a warm draft-free place until doubled, about 1 hour.
  17. Bake at 350 (F) for 30 to 35 minutes, or until done. Makes 18 buns.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount 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.

DON’T MISS: Raisin-cinnamon rolls recipe from 1970

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