Recipe Detail

Butterscotch Tea Rolls

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Number of Servings:


  1. 2 1/2 cups - Milk
  2. 1/2 cups - Butter
  3. 2 packages - Yeast
  4. 1/2 cups - Sugar
  5. 2 whole - Eggs
  6. 7 cups - Flour
  7. 2 1/2 teaspoons - Salt
  8. 2 cups - Light Brown Sugar
  9. 1/2 cups - Butter softened
  10. 5 tablespoons - Light Corn Syrup
  11. - Melted Butter
  12. - Cinnamon


Heat milk to the simmering point and add butter; remove from heat and stir to melt butter. Combine yeast with sugar. When milk-butter mixture is lukewarm, stir in yeast.

Beat eggs until frothy. Work in along with flour and salt to form a soft dough. Sprinkle dough with flour and shape into a ball; place in mixing bowl, cover, and CHILL.

After removing dough from refrigerator, let it stand, covered, for 3 hours before shaping.

Mix together brown sugar, softened butter, and corn syrup for glaze.

Pinch off enough dough to roll a strip 20" long x 4" wide x 1/2" thick. Spread strip with melted butter and sprinkle lightly with cinnamon. Roll up strip.

Grease muffin tins and place 1/2 teaspoon glaze in each cup. Slice strip 1/2" - 3/4" thick and place in tins. Cover and let rise until doubled.

Bake at 400° for 12-15 minutes.


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