Opals Double Butterscotch Crescent Rolls Recipes

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 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.

BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

OPAL'S DOUBLE BUTTERSCOTCH CRESCENT ROLLS

Steps:

• Soften yeast in warm water. Prepare pudding mix using 1 1/2 cups milk; when thickened, add melted butter. Blend unbeaten eggs, salt, and softened yeast into pudding. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise in a warm place about 1 1/2 hours. Filling: Combine melted butter, brown sugar, flour, coconut, and pecan pieces. Divide dough into thirds and roll each part into a 15-inch circle; cut dough into 12 wedges, using a pastry wheel. Place rounded teaspoon of Filling onto each wedge and roll up, starting with the wide end. Place on cookie sheet in crescent form. Let rise in warm place about 1 hour. Bake at 375° for 12-15 minutes. Glaze: Combine brown sugar, water, and butter in saucepan. Bring to boil and boil 1 minute. Stir in powdered sugar; thin with milk, if necessary. Glaze rolls while still warm.

DOUBLE BUTTERSCOTCH COOKIES

Steps:

• in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
• add eggs, one at a time, beating well after each addition.
• beat in vanilla --
• combine flour, baking soda, cream of tartar and salt.
• gradually add to the creamed mixture.mix well.
• stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
• shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
• unwrap and cut in 1/2" slices.
• place 2" apart on greased cookie sheets --
• bake at 375* for 9-11 minutes.do not overbake --
• cool 1-2 minutes before removing to rack to cool --
• if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .

DOUBLE BUTTERSCOTCH RICE KRISPIES BALLS

Steps:

• In a bowl, stir together the cereal, butterscotch chips, and butterscotch candy.
• In a large saucepan, melt the butter over low heat.
• Add the marshmallows and cook, stirring constantly, until melted and smooth.
• Remove from heat and add the cereal mixture; stir until well coated.
• With lightly buttered hands, roll the mixture into 1" balls; place on waxed paper to set.
• When completely cool, store airtight.