Butterscotch Pecan Rolls
|Ever ready blend||3 Cup (48 tbs)|
|Milk||3⁄4 Cup (12 tbs) (adjust quantity as needed)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Measure Ever-Ready Blend into bowl.
Add milk; mix until soft dough is formed.
Turn out on lightly floured board; knead 30 seconds.
Roll into rectangle 1/4 inch thick.
Cream 2 tablespoons butter and 1/3 cup brown sugar together; spread on dough.
Roll as for jelly roll; cut in 1-inch slices.
Meanwhile, melt remaining 1/4 cup butter in 8x8x2-inch pan.
Add remaining 1/4 cup brown sugar and mix well.
Sprinkle nuts on top.
Place rolls in pan, cut side down.
Bake in moderate oven (375Â°F.) 35 minutes, or until done.
Invert at once onto plate.
Let stand 1 minute; remove pan.