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Print this Recipe    Butterscotch Rolls

Black Walnut Butterscotch Rolls

2 yeast cakes
2 cups milk, scalded
1/2 cup sugar
2 tsp salt
2 eggs
7 cups flour, sifted before measuring
6 Tbsp butter

Crumble yeast into a bowl, add milk, which has been cooled, sugar,
and salt, and well beaten egg. Add all the flour to the liquid at
once. Work in shortening, knead gently. Cover with damp cloth,
let rise until double in bulk, about 2 hours.

Coat bottom of pan with butter, then sugar and walnuts. Roll dough
1/3 inch thick, brush with 2 Tbsp melted butter 1/2 cup. brown
sugar, 1/2 cup. chopped nuts and cinnamon if desired. Roll up like
jelly roll, cut in 1 inch slices. Place cut side down on coated
pan. Let rise until almost double in bulk.

Bake 20 to 25 minutes at 350 when done let pan stay over rolls for
a minutes to allow butterscotch mixture to run down over them.
Serve upside down.

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