Butterscotch Rolls

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use one half of risen dough for Rich Hot Rolls. Roll dough into a 16 X 8″ rectangle. Brush with ¼ c. melted butter. Sprinkle with ⅓ c. brown sugar, firmly packed, combined with 1 tsp. ground cinnamon. Roll lengthwise as for jelly roll; seal edges. Cut in 1″ slices.


  • Pour ¼ c. melted butter into a 9″ square pan; grease sides of pan. Stir ½ c. brown sugar, firmly packed, and 1 tblsp. light corn syrup into butter in pan; mix well. Heat slowly, stirring constantly, until mixture is syrupy and spreads evenly over bottom. Remove from heat. Sprinkle with c. finely chopped pecans.
  • Place rolls, cut side down, over syrup mixture. Cover and let rise until doubled, 30 to 45 minutes. Bake in moderate oven (375°) about 20 minutes. Cool 3 minutes in pan; then invert on rack (place waxed paper under rack to catch any drippings).