Butterscotch Rounds - cooking recipe

Ingredients

4 Tbsp. margarine
1/2 c. packed brown sugar
1/2 c. pecan halves
1 pkg. active dry yeast
1/4 c. hot water
2 1/3 c. flour
1 tsp. salt
1 c. dairy sour cream
1/3 c. sugar
1/4 tsp. soda
1 egg

Preparation

Melt
4
tablespoons
margarine
in 14-inch Dutch oven. Sprinkle brown
sugar
and\tpecans over margarine.\tIn a large mixing bowl,
dissolve
yeast
in
hot
water.
Add 1 1/3 cups flour and the remaining ingredients.
Beat until smooth.
Stir in remaining\t flour.
Drop\t batter
by
tablespoons
over butterscotch mixture.
Cover.
Let rise in warm place.
(Dough will not
double.)\tHeat
Dutch
oven,
14 coals on top and 12 coals on bottom.
Bake 25 to 30 minutes or until golden brown. Immediately
invert on serving dish.
Let oven remain inverted so butterscotch-like topping will drizzle over coffee cake.