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  Sugar 1 Teaspoon
  Dry yeast 1⁄4 Ounce (1 Envelope)
  Warm water 3⁄4 Cup (12 tbs) (At 100 F)
  Potato flakes 1⁄2 Cup (8 tbs)
  Eggs 2
  Salad oil 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Unsifted all purpose flour 3 Cup (48 tbs)
  Soft margarine 3 Tablespoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Tablespoon
  Raisins 1 Cup (16 tbs), washed
For butterscotch syrup
  Brown sugar 3⁄4 Cup (12 tbs)
  Corn syrup 1⁄3 Cup (5.33 tbs)
  Water 2 Tablespoon
  Salt 1 Pinch

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.

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