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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Butterscotch Pecan Roll Recipe

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This recipe for Butterscotch Pecan Roll is from The Prince of Peace Lutheran 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!
Category:
Category:
Ingredients:  
Ingredients:  
dough
1 Cake of Fresh or 1 Pkg. Yeast
1 C. lukewarm Milk
1/4 C. Sugar
1 tsp. Salt 2 Well Beaten Eggs
3 1/2 C. Enriched Flour
1/4 C. Melted Shortening( part butter for flavoring if possible)
Directions:
Directions:
Crumble Yeast into mixing bowl, stir in lukewarm milk, sugar & Salt. Let stand until yeast is dissolved. Stir in well beaten eggs. Add half of flour. Beat until mixture drops from spoon in sheets.

5-10 min.
Stir in melted shortening/butter, stir in remaining flour with hand adding just enough to make a soft dough. Mix well, then kneed until smooth & elastic. Round up. Place in greased bowl. Cover with damp cloth. Let Rise in warm place (82degrees) until double, about 2 hrs. Punch down, let rise again until almost double, about 45 min. cover with damp cloth, let rise 10 min. Roll into rectangle 1/4 " thick & twice as long as it is wide. Brush rectangle with soft butter, sprinkle with 1/4 C. sugar mixed with 1 tsp. Cinnamon, roll, pinch to seal.
Butterscotch Pecan mix.
Place in 1" in this mix. Melt 2T. Butter, add 1/2C.Brown Sugar, 1/4 C. Dark Corn Syrup, heat to dissolve sugar. Sprinkle with 1/2 C.Pecans, 1/4 C. Rasins.

Rolls bake in 9" square baking pan. let rise about 30 min. Turn onto rack or cookie sheet.
Bake 350 degrees
20-25 Min.
Personal Notes:
Personal Notes:
Was passed down to Janet by her Mother, Luella Nolt.

 

 

 

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