Butterscotch Nut Roll
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Walnuts/Pecan halves||1⁄2 Cup (8 tbs)|
|Sweet yeast dough||1⁄2 Cup (8 tbs) (1/2 Recipe)|
|Softened butter||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Combine brown sugar, corn syrup, 1/4 cup butter in a small pan; simmer 2 minutes.
Pour into a 9" x 9" x 2" baking pan and sprinkle with nuts.
Roll out sweet yeast dough (already made) into a 15" x 8" rectangle on a lightly-floured surface.
Combine sugar, cinnamon and raisins.
Spread butter on dough; sprinkle the cinnamon, raisin mixture.
Roll up in jelly-roll fashion.
Cut into 12 equal pieces.
Place cut-side down in prepared pan; cover.
Let rise 1 hour, or until double in size.
Bake in moderate oven, 375 degrees, for 25 minutes or until golden brown.
Turn upside down on plate.
Serve as desired.