August 25, 2017
Breads, Breakfast, Nuts/Seeds,
Pecan, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
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Dissolve yeast in Warm water.
Add buttermilk, eggs, 2 1/2 cup flour, butter, sugar, baking powder and salt. Mix till smooth.
Add enough remaining dough to make dough easily handled. Dough will remain soft and slightly sticky.
Turn out onto well floured surface and knead 5 minutes.
Roll dough into two 12x7 inch rectangles and sprinkle with filling.
Roll up, starting at the wide side. Pinch edge of rolls to seal well.
Cut each roll into 15 slices and place on top of brown sugar mixture in pans.
Let rise until doubled.
Bake at 375 for 25 to 30 minutes.
Immediately turn pan upside down on a tray and let pan remain, allowing the butterscotch to drizzle over rolls.
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