Butterscotch Rounds - cooking recipe

Ingredients
    1/4 c. butter or margarine
    1/2 c. brown sugar, packed
    1/2 c. pecan halves
    1 pkg. active dry yeast
    1/4 c. hottest tap water
    2 1/3 c. Gold Medal flour *
    1/3 c. granulated sugar
    1 tsp. salt
    1/4 tsp. soda
    1 c. dairy sour cream
    1 egg
Preparation
    Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans.
    Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
    In large mixer bowl, dissolve yeast in hot water.
    Add 1 1/3 cups of the flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly.
    Beat 2 minutes high speed, scraping bowl occasionally.
    Stir in remaining flour.
    Drop batter by tablespoonfuls over mixture in pans; let rise in warm place (85\u00b0) 50 minutes.
    (Dough will not double.)

Leave a comment