|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Warm water||3⁄4 Cup (12 tbs) (At 100 F)|
|Potato flakes||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsifted all purpose flour||3 Cup (48 tbs)|
|Soft margarine||3 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs), washed|
|For butterscotch syrup|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Corn syrup||1⁄3 Cup (5.33 tbs)|
In a small beater bowl dissolve the yeast with 1 teaspoon sugar in the warm water.
When dissolved, add the next 6 ingredients and beat 1 minute.
Add 1 1/2 cups of the flour and beat until mixture begins to climb the beaters.
Scrape the bowl occasionally.
Remove the beaters and stir in enough additional flour to form a soft dough.
Knead until smooth.
Roll out into a rectangle about 16x9 inches.
Spread with soft margarine.
Sprinkle with brown sugar, cinnamon and raisins.
Roll up and cut into 16 pinwheels.
Drizzle the Butterscotch Syrup in the bottom of 2 well-buttered 9x6-inch loaf pans.
Sprinkle with walnuts if you wish.
Arrange 8 pinwheels in each pan and cover.
Let rise in a warm place until doubled.
Bake at 375F until golden brown, about 35 minutes.
Loosen edges and invert immediately on a cake cooler.
BUTTERSCOTCH SYRUP: Stir together 3/4 cup brown sugar, 1/3 cup corn syrup, 2 tablespoons water and a pinch of salt.