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Butterscotch Rolls – Topping:

Butterscotch Rolls – Topping:. 60 ml softened butter 125 ml brown sugar 1 ml cinnamon/nutmeg Optional: 37 ml plumped raisins 30 ml chopped nuts. Butterscotch Rolls – Dough:. 250 ml Sifted Flour 7 ml Baking Powder 1 ml Salt 30 ml Shortening 105 ml Milk. Method.

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Butterscotch Rolls – Topping:

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  1. Butterscotch Rolls – Topping: • 60 ml softened butter • 125 ml brown sugar • 1 ml cinnamon/nutmeg Optional: 37 ml plumped raisins 30 ml chopped nuts

  2. Butterscotch Rolls – Dough: • 250 ml Sifted Flour • 7 ml Baking Powder • 1 ml Salt • 30 ml Shortening • 105 ml Milk

  3. Method • Preheat oven to 425 degrees. Grease a 6 cup muffin pan. • Combine butter, brown sugar and spices, creaming until light and fluffy. • In a large bowl, sift together flour, baking powder, and salt. • Cut in shortening, using pastry blender, until mixture is ready.

  4. Method continued… 5. Make a well in centre. Gradually add milk. Mix only until soft dough is formed. 6. Turn onto lightly floured surface and knead (10 -15 times). 7. Roll dough to form a square (15 cm x 15 cm x 6 mm thick). Spread with creamed mixture. Add desired optional ingredients. 8. Roll up like a jelly roll.

  5. Method continued.. 9. With bread knife, slice roll evenly into 6. 10. Place cut side up in each muffin cup. 11. Bake at 425F for 15 – 20 min. or until golden brown. 12. Remove from oven and turn out immediately. Let butterscotch drip over rolls briefly and then remove pan.

  6. Equipment • 6 c. muffin pan • Paper muffin cups • Small measures • Dry measures • Sifter • Spatula • Pastry cutter • Pastry board • Rolling pin • Mixing bowls x 2

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