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Butterscotch Nut Roll Recipe
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Walnuts/Pecan halves||1⁄2 Cup (8 tbs)|
|Sweet yeast dough||1⁄2 Cup (8 tbs) (1/2 Recipe)|
|Softened butter||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2938 Calories from Fat 1002
% Daily Value*
Total Fat 116 g177.8%
Saturated Fat 50.5 g252.5%
Trans Fat 0 g
Cholesterol 185.5 mg
Sodium 938.9 mg39.1%
Total Carbohydrates 496 g165.2%
Dietary Fiber 8 g32%
Sugars 331.4 g
Protein 16 g32.8%
Vitamin A 43.5% Vitamin C 5%
Calcium 33.4% Iron 39%
*Based on a 2000 Calorie diet
Pour into a 9" x 9" x 2" baking pan and sprinkle with nuts.
Roll out sweet yeast dough (already made) into a 15" x 8" rectangle on a lightly-floured surface.
Combine sugar, cinnamon and raisins.
Spread butter on dough; sprinkle the cinnamon, raisin mixture.
Roll up in jelly-roll fashion.
Cut into 12 equal pieces.
Place cut-side down in prepared pan; cover.
Let rise 1 hour, or until double in size.
Bake in moderate oven, 375 degrees, for 25 minutes or until golden brown.
Turn upside down on plate.
Leave pan in place for 5 minutes to allow topping to run over the rolls.
Lift off pan.