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Caramel Pecan Sweet Rolls - Butterscotch-Nut Buns
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Buns with a buttery-caramel coating

Virginia Hood from Family Circle Bread and Rolls 1978

Serves/Makes:12 large buns

  • 1/4 cup (60 ml) milk
  • 1/4 cup (60 ml) sugaqr
  • 1/2 tsp (2 ml) salt
  • 1/3 cup (80 ml) shortening
  • 1 envelope active dry yeast
  • 1/4 cup (60 ml) very warm water
  • 2 eggs, beaten
  • 2-1/4 cups (525 ml) sifted all-purpose flour
  • 3/4 cup (175 ml) firmly packed brown sugar
  • 1/2 cup (125 ml) light corn syrup
  • 1/4 cup (60 ml) butter or margarine
  • 1/2 cup (125 ml) walnut or pecan halves
  • 2 tbsp (30 ml) butter or margarine, softened
  • 1/3 cup (80 ml) granulated sugar
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/2 cup (125 ml) raisins
  • Combine milk, sugar, salt and shortening in saucepan.
  • Heat just until shortening is melted; cool to lukewarm.
  • Sprinkle yeast into very warm water in a large bowl.
  • Add lukewarm milk mixture, eggs and 1 cup (225 ml) of the flour; beat until smooth.
  • Add just enough of remaining flour to make dough soft.
  • Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, using onlyh as much flour as needed to keep dough from sticking.
  • Place in a large greased bowl; turn to bring greased side up.
  • Cover, let rise in warm place, away from drafts, 1 - 1 1/3 hours, or until double in bulk.
  • Punch dough down; knead a few times; let rest 5 minutes.
  • Combine brown sugar, corn syrup and 1/4 cup (60 ml) butter or margarine in a small saucepan; simmer 2 minutes.
  • Pour into a 9x9x2-inch baking pan.
  • Sprinkle with nuts.
  • Roll out dough to a 15x8-inch rectangle on a lightly floured surface.
  • Spread entire surface of the dough with the softened butter or margarine.
  • Combine granulated sugar, cinnamon and raisins; sprinkle over dough.
  • Roll up, jelly roll fashion, beginning with the long side.
  • Pinch to seal seam.
  • Cut into 12 equal slices.
  • Place cut slices into prepared pan.
  • Cover, let rise in warm place, away from drafts, 1 hour, or until double in bulk.
  • Bake at 375 degrees (200 C.) for 25 minutes, or until golden brown.
  • Turn upside down on plate.
  • Leave pan in place 5 minutes to allow topping to run over buns; lift off pan.
  • Separate buns with two forks, serve warm with coffee or tea.
This is by far the best sweet roll recipe I have found.

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