Butterscotch rolls with pecans (1960s)

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.