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Breakfast: Sister Schubert's Butterscotch Rolls

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

1 package active dry yeast
1 cup warm milk (105-115ºF)
4 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
1/4 cup butter, melted
2 large eggs, lightly beaten
2 cups firmly packed brown sugar, divided
1/2 cup raisins
2 tablespoons ground cinnamon
2 cups coarsely chopped pecans
1/2 cup butter
1/2 cup butter, melted and divided


Recipe

Combine yeast and warm milk in a 2-cup liquid measuring cup; let stand 5 minutes. Combine flour, 1/2 c. sugar and salt in a a large bowl. Stir in yeast mixture, 1/4 c. melted butter and eggs; dough will be soft and sticky. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. Place in a well-greased bowl, turning to grease top. Cover loosely, and let rise in a warm place (85ºF), free from drafts, until double in bulk, about 1 hour.

Combine 1 cup brown sugar, raisins and cinnamon in a small bowl and set aside. Combine remaining 1 cup brown sugar and pecans in a small bowl. Sprinkle pecan mixture evenly in bottoms of two well-greased 9" square or round pans. Dot pecan mixture with 1/2 cup butter, then set pans aside.

Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll 1 portion of dough into a 16x12 inch rectangle. Sprinkle half of raisin mixture evenly over dough. Roll up jellyroll fashion, starting at the long side. Cut roll into 16 (1-inch) slices. Place slices, cut sides down, in a prepared pan, allowing 1/4" of space between rolls; brush with 1/4 cup of melted butter. Repeat procedure with remaining dough, raisin mixture, and 1/4 cup of melted butter.

Cover loosely and let rise in a warm place for 1 hour or until rolls rise to the tops of pans. Preheat oven to 375ºF. Bake rolls, uncovered, for 25-30 minutes or until lightly browned. Invert pans onto foil; let rolls stand, covered with pans, for 1 minute. Remove pans, scraping any remaining pecan mixture from pan onto rolls. Serve warm. Makes 32 rolls.