Butterscotch rolls

 
                             BUTTERSCOTCH ROLLS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Shortening
      2/3   c            Sugar
    2                    Eggs
    1       t            Salt
    2                    Yeast cakes
    1       c            Waer -- lukewarm
    2       c            Milk -- warm
   10       c            Flour
                         Filling -- -------------------
                         -----------------------
      1/2   c            Brown sugar
    2       ts           Cinnamon
      1/2   c            Butter -- melted
    1       c            Pecan nuts
 
   Cream shortening and sugar, add eggs, salt and beat well. Dissolve
   yeast in warm water, combine with warm milk and above mixture, add
   flour. Knead until smooth, let rise until light. This dough will keep
   3 days in a cool place. Roll on board to 1/2 inch in thickness. Spread
   with melted butter, sugar and cinnamon. Roll as for jelly roll. Cut in
   1 inch slices. In bottom of each pan place 1 t. butter, 1 t. sugar and
   3 pecan meats. Place slices, cut side down, in muffin pans. Set in
   warm place to rise and bake 15 to 20 minutes.
   
   Note: No temperature give. Assume a hot 400 F. oven.
   
   Source: Hancock County, OH
  
 
 
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