Butterscotch Rounds
Butterscotch Rounds is an moderately easy dinner. Made with 1/4 c. butter or margarine, 1/2 c. brown sugar, packed, 1/2 c. pecan halves, 1 pkg. active dry yeast and 1/4 c. hottest tap water, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans.
Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
In large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cup flour and the remaining ingredients.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes on high speed, scraping bowl occasionally.
Stir in remaining flour.
Drop batter by tablespoonfuls over mixture in pans.
Let rise in warm place (85°) for 50 minutes.
(Dough will not double.) Heat oven to 350°.
Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes.
(Makes 2 coffee cakes.)
🍷 Perfect Pairings
Complete your meal with these
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