butterscotch rolls



Butterscotch Rolls

Recipe submitted by Grace Glick, Sugar Creek, Ohio

2 1/2 cups sifted pastry flour

3 1/2 tsp baking powder

1 tsp salt

1/4 cup granulated sugar

5 Tbsp shortening

1/2 cup milk

1 egg, well beaten

For bottom of tins:

1/2 cup melted butter or margarine

1 1/4 cups brown sugar

Put 1 tsp of melted butter and 1 tsp of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut shortening and blend well.

Add beaten egg to milk, and pour into flour mixture. Mix together and turn out on floured surface, knead 20 strokes.

Roll in oblong shape 1/4 inch thick.

Spread with remainder of the melted butter and sprinkle with brown sugar.

Roll like a jelly roll.

Slice in pieces 1/2 inch thick and place in muffin tins.

Bake at 400 degrees for 20-30 minutes.

Makes 24 rolls.

My sister got me these awesome measuring cups at Zest! in Lititz  http://www.zestchef.com/

I like to keep my butter cold and cut it up before cutting it into flour.

Observations:

So I thought these rolls would be soft and kinda gooey like cinnamon rolls…..this was not the case. They ended up being more like biscuits which I was disappointed with at first. However, the more I ate, the more it was just fine.

Couple of things; do not over bake these rolls, try for the 20 minutes, not the 30 minutes (like I did). Also, make sure the sugar and melted butter are well spread in the bottom of the muffin tins, or the mixture will just clump in one place.

I added cinnamon which I thought was a nice touch; you could put in whatever spice you like, or even dried fruit.

Lastly, eat these treats warm and with coffee or milk, preferably on a sea worthy vessel.

I love my rolling pin!

Use a really sharp knife and a light handed sawing motion to cut the rolls without smashing them.

To the boat!

So tasty! I think the cinnamon really added to the final product.

Working the french press.

A good day indeed!

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