Butterscotch Sweet Rolls

 Grandma Ann's Butterscotch Sweet Rolls

My grandmother made the best sweet rolls and this is one of her recipes. She was always baking for her large family. Her Butterscotch Sweet Rolls were light, fluffy and delicious! I must admit, butterscotch is one of my favorite flavors.  

Ingredients

2 pkg, yeast
2/3 c. warm water
1 Tbs. sugar
3 c. milk
1/3 c. milk
3 eggs beaten
1 1/2 tsp. salt
2/3 c. sugar
6 to 8 c. flour

Filling

1/2 c. butter, softened
1 1/2 c. brown sugar
1 Tbs  cinnamon

Butterscotch Glaze

1 1/2 c. brown sugar
1/2 c. butter
1/2 c. boiling water
1 lb. pecans (optional)

Directions

Grease three 13 x 9 inch pans.  Set aside

Mix the yeast, warm water and sugar together in a large bowl. Place in a warm location for 10 minutes, so the yeast can bloom and grow. 

Pour the milk into a small saucepan.  Heat the milk to scald. Do not boil.  Add the butter to the warm milk.  The butter does not have to melt. You just want it softened. Cool to lukewarm. 

Add the milk, butter, eggs, salt, sugar and 2 cups of flour.  Beat well with a wooden spoon for about two minutes. Gradually add the rest of the flour until you have a soft dough. Turn the dough out onto a floured board or countertop and knead for 10 minutes.  Add more flour as needed to keep the dough from sticking. 

Grease the bowl you used to make the dough in and place the dough inside.  Turn the dough over to coat the other side with grease. Cover with a sheet of plastic wrap, or a lint-free dishtowel. Place in a warm location. Let rise until doubled.

Punch dough down. Let rise again until doubled. 

Turn out on a lightly floured surface and divide into 3 balls. Allow the dough to rest as you prepare the glaze for the rolls. 

Mix brown sugar, butter and boiling water until sugar is dissolved, and the butter is melted. . Pour into metal pans until approximately 1/4 inch deep. Add pecans, either whole or chopped as you prefer.

Roll out each ball into a rectangle that is 1/4 inch thick on a lightly floured surface.

Brush the surface with a third of the softened butter.   

In a small bowl, combine the brown sugar and cinnamon to make the filling. Sprinkle a third of the cinnamon sugar over the top of the butter. 

Roll up the dough and pinch the seam shut. Cut into 1/2 inch slices. Use a sharp knife or dental floss to cut the dough easily.  Place the dough, cut side up, in the prepared pan, on top of the brown sugar, butter and water. . Repeat with the rest of the dough. Do not crowd the rolls.  We usually place our rolls in rows of 4 across the width of the pan. 

Place the pans in a warm location and allow the rolls to rise until doubled in size.  Depending on the size of your oven, put 1 or 2 pans in a warm location to rise first. Keep the other pans in a cooler location, so you can bake them right after the other ones come out of the oven.

Bake at 350° for 20 to 25 minutes.  Remove the pan from the oven  

Wait for 1 to 2 minutes, then invert the pan onto a cookie sheet or large platter. 

Repeat baking and inverting steps with the other pan or pans.

Allow to cool at least a little bit. Serve and enjoy.