Butterscotch Buns Recipes

BUTTERSCOTCH PULL-APART ROLLS

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

BUTTERSCOTCH NUT BUNS

Steps:

• Preheat oven to 425°.
• Grease a 8 inch square pan.
• Cream 1/3 cup butter/margarine and brown sugar together small bowl.
• In a large bowl, whisk flour, white sugar, baking powder and salt.
• Cut in 1/4 cup butter or margarine until crumbly.
• Make a well in the center and pour in milk; stir to make a soft dough.
• Knead dough 8-10 times.
• Pat or roll out on a lightly floured surface to a 9 or 10-inch square.
• Spread with the brown sugar mixture, then sprinkle nuts.
• Roll up as would a jelly roll and pinch edge to seal.
• Cut into 12 slices and place into a greased 8-inch square pan.
• Bake 15 to 20 minutes.
• Invert over tray while hot; serve.

BUTTERSCOTCH CRESCENTS

Steps:

• Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°. , In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. , For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners' sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents.

BUTTERSCOTCH BREAKFAST BUNS

Steps:

• For the Bread Dough:.
• Arrange flour, oats and salt in a pile on a work surface.
• Make a well in the centre and pour in the water.
• Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
• Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form.
• Knead for 10 minutes, until the dough is smooth and elastic.
• Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
• Place in a warm spot and let rise for 1 hour, until it doubles in size.
• For the Buns:.
• Preheat oven to 375°.
• Pour sugar into a 12-inch skillet and pour in an equal amount of water.
• Bring to a boil and let the sugar dissolve without stirring it.
• As the water begins to evaporate, the sugar will begin to caramelize.
• When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
• Let cool in the pan.
• Put the risen dough on a cutting board and punch it back.
• Roll it out into a log and slice into 12 pieces.
• Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
• Bake for 25 to 30 minutes and then invert onto a serving dish.