Grandma's Butterscotch Pecan Rolls
Grandma's Butterscotch Pecan Rolls are a perfect addition to your holiday menu. The classic homemade cinnamon rolls are covered in a sweet, sticky topping.
Ingredients
- 2 packages dry yeast
- 2/3 cups water
- 3 cups milk
- 1/3 cup butter
- 3 eggs well-beaten
- 1 1/2 teaspoons salt
- 2/3 cup sugar
- Flour approximately 6 to 8 cups
- Filling:
- 1/2 cup butter softened
- 1 1/2 cups brown sugar
- 1 Tablespoon cinnamon
- Butterscotch Glaze:
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1/2 cup water
- 1 lb. pecans
Instructions
- Mix yeast with lukewarm water.
- Scald milk; add 1/3 cup butter. Let milk/butter mixture cool to lukewarm.
- Once milk is lukewarm, add yeast, eggs, salt, and sugar and enough flour to make a soft dough. This typically takes 6 to 8 cups. Many things affect this including weather, temperature, size of eggs, etc.
- Knead dough for 10 minutes.
- Let rise until doubled. Punch down.
- Let rise until doubled again.
- Divide dough into 4 balls.
- One at a time, roll the dough out into a rectangle 1/4-inch thick on a lightly floured surface.
- Brush rolled out dough with softened butter.
- Filling:
- Combine brown sugar and cinnamon, and sprinkle over buttered dough.
- Roll up like a jelly roll, and cut into 1/2 inch slices.
- Grease three 13x9-inch metal pans.
- For glaze, mix brown sugar, butter and boiling water. Pour into metal pans until approximately 1/4 inch deep. Add pecans, either whole or chopped as you prefer.
- Put cut cinnamon rolls in pans on top of pecans, leaving room to rise. (We usually do 4 rolls across width of pan).
- Let rise until doubled.
- Bake at 350 degrees F for 20 to 25 minutes.