Butterscotchies - WSFA.com Montgomery Alabama news.

January 10, 1:21pm


1 pkg of butterscotch pudding (not instant)
3/4 cup of evaporated milk
3/4 cup of water
3/4 cup of butter
2 1/4 oz. pkg. of Fleischmann's yeast
1/4 cup of warm water
1 tsp of sugar
2 eggs
2 tsp. of salt
5 to 6 cups of all-purpose flour


In a small bowl combine:

1/3 cup of butter, melted
1 cup of firmly packed brown sugar
1 tbs. of flour
1 cup of flaked coconut
3/4 cup of finely chopped pecans


1/2 cup of firmly packed dark brown sugar
4 tsp. of butter
1/4 cup of evaporated milk
2 cups of powered sugar

Prepare pudding as pkg. directs using evaporated milk and water. Add butter. Cool to lukewarm. Meanwhile, add yeast to warm water with the sugar. Let stand 5 minutes. Add yeast, eggs, salt, and 2 cups of flour pudding. Beat on low speed until moistened. Beat 3 minutes at medium speed. Gradually stir in enough flour until dough pulls away from the side of the bowl. Place dough in bowl and cover. Let rise in a warm place for one hour. Grease baking sheets. Pinch down dough. Divide in 4 pieces. On a lightly floured surface, roll each piece in a 15 inch circle. Cut each circle in 12 wedges. Using 1 Tbs. of filling for each roll, spread filling on wide half of each wedge, pressing filling lightly onto dough. Roll up, starting at wide end. Place point-side down 1 inch apart on baking sheets. Cover and let rise in a warm place for about 30 to 45 minutes. Preheat oven to 375 degrees. Bake 12 to 15 minutes, or until golden born. Ice warm rolls, makes about 48 rolls.

Powered by Frankly