Butterscotch rolls with pecans (1960s)
These fluffy butterscotch rolls with pecans have a brown sugar and raisin filling that's perfectly tucked inside the soft yeast bun. Give 'em a try with this retro recipe from the '60s!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clickamericana.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Aluminum foil
- Refrigerator
- Stove
- Baking pan
- Rolling pin
- Cutting board
- Chef's knife
- Oven
- Kitchen towel
- Spoon
- Spatula
- Pastry brush
Ingredients
- 3/4 cup milk
- 1/2 cup sugar
- 2 teaspoons salt
- 1/2 cup (1 stick) Fleischmann's margarine
- 2 packages of Fleischmann's Active Dry Yeast
- 1/2 cup warm water (105 - 115 F)
- 1 egg
- 4 cups unsifted flour
- 1/4 cup light corn syrup
- 1 tablespoon water
- 2 tablespoons Fleischmann's margarine
- 1 cup (6-ounce package) butterscotch bits
- 1/2 cup chopped Planters Pecans
- Melted Fleischmann's margarine
- 1/3 cup firmly packed dark brown sugar
- 1/4 cup raisins
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