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Butterscotch Cinnamon Rolls Recipe

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This recipe for Butterscotch Cinnamon Rolls, by , is from Recipes from the Heart , 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:  
Pat Allison

Category:
Category:

Ingredients:  
Ingredients:  
1 cup warm water 2 Tbs. Yeast
1 C. melted butter 2/3 C. dry milk
4 C. hot water C. sugar
4 eggs 2 C. instant potatoes
1 Tbs. Plus 1 tsp. Salt 10 C. flour
Dissolve yeast in 1cup water and 1 tsp. sugar. Combine ingredients except the dissolved yeast and flour. Add yeast to mixture, then add flour 1 or 2 cups at a time. Knead in flour until dough is manageable. Cover and let raise 1 hours. Punch down and let rise once more for 1 hour. Knead in more flour, if necessary. You want to add just enough flour to make it manageable. The less flour you use the lighter your rolls will be. Shape into rolls and let rise 30 minutes. Bake at 425 degrees for 15 minutes or until golden brown. Excellent for cinnamon rolls. Makes 8 dozen large rolls.

Directions:
Directions:
Make dough above. Roll out and sprinkle with cinnamon and sugar. Roll up and cut with dental floss about 1 inch thick. In a saucepan combine 2/3 c brown sugar, 1/3 c Karo syrup, c butter and 1 c shopped nuts. Heat until sugar is dissolved. Place in pan before putting in the cinnamon rolls. Bake at 375 degrees for 24 minutes. Remove from pan immediately. Cool and serve bottom side up. If you like a lot of butterscotch you can 1 times the filling.

 

 

 

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