| This recipe is liked by 0 person(s). |
|
Butterscotch Butter Balls
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Make A Mix
| Recipe By : Make A Mix Serving Size : 24 -------- ------------ -------------------------------- | |
| 1 tablespoon | active dry yeast |
| 1 1/2 cups | lukewarm water, 110F |
| 2 | egg, beaten |
| 1/4 cup | vegetable oil |
| 5 cups | Hot Roll Mix |
| 1 package | regular butterscotch pudding |
| 1 cup | butter, me |
| 1 cup | brown sugar, packed |
| 1 1/2 ounces | pecans, chopped |
| 2 teaspoons | ground cinnamon |
In a large bowl, dissolve yeast in butter. Blend in eggs and oil. Add 5
cups Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft
dough. Knead about 5 minutes, until dough is smooth. Lightly butter
bowl. Put dough in bowl and turn to butter top. Cover dough with a damp
towel and let rise in a warm place until doubled, abut 1 hour. Puch down
dough. Divide into 48 balls. Place balls on a baking sheet. Cover
with plastic wrap and freeze. When frozen, transfer to bags for
storage
in freezer. Use within 1 to 2 months. About 8 hours before serving, or
the night before, place 24 frozen balls in each of 2 unbuttered Bundt
pans. Sprinkle half of butterscotch pudding on each pan of frozen
rolls. Combine melted butter and brown sugar in a small bowl. Pour
half of mixture over each pan of rolls. Sprinkle pecans and cinnamon
over each pan. Cover with towels and let rise about 8 hours or overnight.
Preheat oven to 350F. Bake about 30 minutes, until golden brown.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe