Black Walnut Butterscotch Rolls Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 each: Yeast cakes,
2 cup: Milk, scalded
1/2 cup: Sugar,
2 tsp: Salt,
2 each: Eggs,
7 cup: Flour, sifted before measur ing
6 tbsp: Shortening, softened - part butter for flavor
Directions:
Crumble yeast into a bowl, add milk, which has been cooled, sugar, and
salt, and well beaten egg. Add all the flour to the liquid at once.
Work in shortening, knead gently. Cover with damp cloth, let rise
until double in bulk, about 2 hours. Coat bottom of pan with butter,
then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 T.
melted butterm 1/2 c. brown sugar, 1/2 c. chopped nuts and cinnamon
if desired. Roll up like jelly roll; cut in 1 inch slices. Place cut
side down on coated pan. Let rise until almost double in bulk. Bake
20 to 25 minutes in a moderate oven, when done let pan stay over
rolls for a minutes to allow butterscotch mixture to run down over
them. Serve upside down.
Note: Moderate oven is 350 - 400 F.
Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
Source from luhu.jp
salt, and well beaten egg. Add all the flour to the liquid at once.
Work in shortening, knead gently. Cover with damp cloth, let rise
until double in bulk, about 2 hours. Coat bottom of pan with butter,
then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 T.
melted butterm 1/2 c. brown sugar, 1/2 c. chopped nuts and cinnamon
if desired. Roll up like jelly roll; cut in 1 inch slices. Place cut
side down on coated pan. Let rise until almost double in bulk. Bake
20 to 25 minutes in a moderate oven, when done let pan stay over
rolls for a minutes to allow butterscotch mixture to run down over
them. Serve upside down.
Note: Moderate oven is 350 - 400 F.
Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
Source from luhu.jp