Butterscotch Butter Balls (Hot Roll Mix #1) Recipe
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Butterscotch Butter Balls (Hot Roll Mix #1) Recipe
Butterscotch Butter Balls (Hot Roll Mix #1) Ingredients:
1 tbsp active dry yeast
1 1/2 cup lukewarm water, (110F)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 cup Hot Roll Mix #1, (see recipe)
up to 6 cups
1 package butterscotch pudding mix
1 cup butter or margarine, melted
1 cup packed brown sugar
1 1/2 oz chopped pecans
2 tsp ground cinnamon
Butterscotch Butter Balls (Hot Roll Mix #1) Preparation:
In a large bowl, dissolve yeast in water. Blend in eggs and oil or
margarine.
Add 5 cups Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft
dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl.
Put
dough in bowl and turn to butter top. Cover dough with a damp towel and
let
rise in a warm place until doubled, about 1 hour.
Punch down dough. Divide into 48 balls. Place balls on a baking sheet.
Cover
with plastic wrap and freeze. When frozen, transfer to bags for storage in
freezer. Use within 1 to 2 months.
About 8 hours before serving, or the night before, place 24 frozen balls
in
each of 2 unbuttered Bundt pan. Sprinkle half of butterscotch pudding on
each
pan of frozen rolls. Combine melted butter or margarine and brown sugar in
a
small bowl. Pour half of mixture over each pan of rolls. Sprinkle pecans
and
cinnamon over each pan.
Cover with towels and let rise about 8 hours or overnight. Preheat oven to
350
F. Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.
Description:
"Finger-lickin' good!"
Source:
"Make-A-Mix"
Yield:
"2 rings"
Per serving: 236 Calories (kcal); 17g Total Fat; (64% calories from fat);
1g Protein; 20g Carbohydrate; 54mg Cholesterol; 163mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 1 1/2 Other Carbohydrates
Recipe by: Karine Eliason, Nevada Harward & Madeline Westover
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 205 Calories; 14g Fat (59.2%
calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber;
54mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
| In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. | | a nation taste-blind. M.F.K. Fisher |
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | Charles Pierre Monselet |
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