Cook Time: 25 to 30 minutes
Chill Time: (Rise time) 2 to 24 hours
Yield: 18 rolls
- BUTTERSCOTCH TOPPING:
- 1/2 cup Karo® Light Corn Syrup
- 1 tablespoon water
- 2 tablespoons butter OR margarine
- 1 cup butterscotch chips
- 1/2 cup chopped pecans
- DOUGH:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 envelopes Fleischmann's® RapidRise Yeast
- 2 teaspoons salt
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup butter OR margarine
- 1 egg
- 2 tablespoons butter OR margarine, melted
- 1/3 cup brown sugar
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- Butterscotch Topping: Combine corn syrup, water and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in butterscotch chips until melted. Spread mixture evenly over two ungreased 8 x 8-inch pans; sprinkle with pecans.
- Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
- Remove dough from refrigerator; divide in half. Roll each half to 12 x 9-inch rectangle. Brush each rectangle with melted butter; sprinkle with 1/3 cup brown sugar. Beginning at short end, roll up tightly as for jelly roll. Pinch seams to seal; cut into 9 (1-inch) slices. Place, cut sides up, over Butterscotch Topping in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 350°F for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
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