Good Cooks’ Recipes

Recipe for:

Butterscotch Pecan Dainties

1 package active dry yeast
1/4 cup lukewarm water

1/2 cup shortening
1/4 cup sugar
1 teaspoon salt
1 cup scalded milk
1 well beaten egg
3-1/4 cup enriched flour

Soften 1 package active dry yeast in 1/4 cup warm water. Let stand 5 minutes.

Meanwhile, measure 1/2 cup shortening, 1/4 cup sugar and 1 teaspoon salt into a large mixing bowl.

Scald 1 cup milk. Pour over shortening mixture. Stir until shortening is melted. Cool to lukewarm.

Start mixer on medium speed and while beating add 2 cups enriched flour. Beat for 1 minute or until gluten strands are practically visible. This brisk beating will take the place of kneading for these easy to make batter rolls.

Stop mixer. Add softened yeast and 1 well beaten egg. Beat batter smooth on medium speed 1/2 minute.

With a spoon stir in 1-1/4 cup enriched flour. You’ll have a stiff, somewhat sticky batter that will follow the spoon.

Beat batter at medium speed 2 minutes until smooth. Since the batter is quite stiff, occasionally you will need to push it away from mixer beaters with a scraper.

Cover the bowl of dough. Set it in a warm place and let the dough rise until it is bubbly on top and appears very light. This will take about one hour. The dough should rise until it is at least double in size.

Stir down and beat thoroughly with a wooden spoon. Let rise again until double (about 30 minutes). Stir down and shape into pretty rolls with with the following coating.

Put in the bottom of each muffin cup:
1 teaspoon butter
2 drops water
2 teaspoons brown sugar

Mix. Arrange pecan halves over mixture. Drop the dough by tablespoon into muffin tins, filling them half full. Let rise until double (20 minutes).

Bake at 375° for 20 to 25 minutes. Remove rolls from cups or muffin tins immediately. Makes 2 dozen.

Tags: Breads, Other sweets // 1 Comment »