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BUTTERSCOTCH ROUNDS Recipe

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This recipe for BUTTERSCOTCH ROUNDS, by , is from Oleson and Beyond Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betty Crocker

Category:
Category:

Ingredients:  
Ingredients:  
1/4 Cup Butter
1/2 Cup Brown Sugar (packed)
1/3 Cup Sugar
1 Tsp Salt
1/2 Cup Pecan Halves
1/4 Tsp Baking Soda
1 Pkg Active Dry Yeast
1 Cup Dairy Sour Cream
1/4 Cup Hottest Tap Water
1 Egg
2 1/3 Cup Flour

Directions:
Directions:
Melt 2 Tbl butter in each of two 8 or 9 inch layer pans. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.

In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 Cups of the flour and the remaining ingredients. Blend 1/2 min. on low speed, scrapping bowl constantly. Beat 2 min. on high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by Tbl over mixture in pans; let rise in warm place (85 deg) 50 min. (Dough will not double)

Heat oven to 350. Bake 25-30 min or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes. Serve warm.

Serve one Butterscotch Round and freeze the other (wrapped) in aluminum foil. To thaw, heat in foil wrapper in 350 oven 20-25 min. It will taste fresh baked.

Number Of Servings:
Number Of Servings:
2 Coffee Cakes

 

 

 

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