Butterscotch Tea RollsTell a Friend
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Wonderful for luncheons or parties.
Prep Time: 300 min(s)
Cook Time: 12 min(s)
Recipe Type: Public
Makes 11 dozen rolls
Posted By: doriskeen
Posted On: Aug 13, 2012
Number of Servings:
- 2 1/2 cups - Milk
- 1/2 cups - Butter
- 2 packages - Yeast
- 1/2 cups - Sugar
- 2 whole - Eggs
- 7 cups - Flour
- 2 1/2 teaspoons - Salt
- 2 cups - Light Brown Sugar
- 1/2 cups - Butter softened
- 5 tablespoons - Light Corn Syrup
- - Melted Butter
- - 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.