Betty’s Butterscotch Buns
These yummy quick rolls take a little time to prepare. However, because they use extra baking powder to help them expand in the oven, they take less time than yeast-based dough. Mix them up and bake them in the morning or the day before.
Makes 16 buns
½ cup (1 stick) melted butter
6 tablespoons plus ½ cup packed brown sugar (divided)
2 ½ cups sifted cake flour
3 ¾ teaspoons baking powder
½ teaspoon salt
¼ cup granulated sugar
5 tablespoons solid vegetable shortening, cut into small pieces
½ cup milk
1 beaten egg Mix 1 teaspoon melted butter and about 1 teaspoon brown sugar in each of 16 muffin cups. (See note.)
Into a bowl, sift together cake flour, baking powder, salt and granulated sugar. Mix small pieces of shortening into dry mixture. Mix milk and egg together and then add to make soft dough. Use your hands to mix all ingredients evenly but don’t overwork.
Preheat oven to 350 degrees.
On a lightly floured pastry board, roll out dough into an oblong ¼ inch thick. Spread with ½ cup brown sugar. Roll up pastry as for a jellyroll, as tightly as possible, and cut into ¾-inch slices. Place a slice in each cup of pans.
Bake in preheated oven 15 to 20 minutes or until tester comes out clean. Remove rolls before cooling onto a plate as the “butterscotch” will harden fairly quickly.
Note: Use three 6-cup muffin pans or one 12-cup and one 6-cup muffin pan.