Email to TRISH      

Butterscotch Butter Balls Mix Recipe

You can freeze the balls of dough in advance.

List of Ingredients


1 tablespoon active dry yeast
1 1/2 cups lukewarm water (110F)
2 egg, beaten
1/2 cup vegetable oil
5 - 6 cups Hot Roll Mix
1 3-oz package regular butterscotch pudding
1 cup butter or margarine, melted
1 cup brown sugar, firmly packed
1 1/2 ounces pecans, chopped
2 teaspoons ground cinnamon


In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil. Add 5 cups Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, abut 1 hour.

Punch down dough. Divide into 48 balls. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to bags for storage in freezer. Use within 1 to 2 months.

About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted butter and brown sugar in a small bowl. Pour half of mixture over each pan of rolls. Sprinkle pecans and cinnamon over each pan. Cover both pans with towels and let rise about 8 hours or overnight.

Preheat oven to 350°F (175°C) Bake about 30 minutes, until golden brown. Yield: 2 butterscotch rings



Recipe