butterscotch buns

Maybe home-baked butterscotch buns never saved a marriage-but they never did one any harm. You bake them yourself. Right from scratch. You just add everything. Especially lots of love…and Fleischmann’s Yeast.

Butterscotch Buns

3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup (1 stick) Fleischmann’s Margarine
2 packages Fleischmann’s Active Dry yeast
1/2 cup warm water (105-115 degrees F.)
1 egg
4 cups unsifted flour

Butterscotch Topping

1/2 cup light corn syrup
1 tablespoon water
2 tablespoons Fleischmann’s Margarine
1 cup (6 ounce package) butterscotch chips
1/2 cup chopped Planters Pecans

Brown Sugar and Raisin Filling

Melted Fleischmann’s Margarine
1/3 cup formly packed dark brown sugar
1/4 cup raisins

Scald milk, stir in sugar, salt and 1/2 cup Fleischmann’s Margarine. Cool to lukewarm. Dissolve Fleischmann’s Yeast in warm water in large warm bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in rest of flour to make a stiff batter. Cover tightly with aluminum foil. Refrigerate dough at least 2 hours (or up to 3 days).

When ready to shape dough, prepare Butterscotch Topping. In pan, combine light corn syrup, water and 2 tablespoons Fleischmann’s Margarine; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in butterscotch bits until melted. Spread mixture over bottom of two ungreased 8x8x2-inch pans; sprinkle with chopped Planters Pecans.

Divide dough in half. On lightly floured board, roll each half into a 9×12-inch rectangle. Brush each rectangle with melted margarine and sprinkle with half the brown sugar and raisins. Roll each rectangle up tightly from 9-inch side as for jelly roll. Seal edges.

Cut each roll into nine 1-inch slices; place, cut side up, over butterscotch mixture in pans. Cover; let rise in warm draft-free place until doubled, about 1 hour. Bake at 350 degrees F. 30-35 minutes or until done. Makes 18 buns.

Here are more Fleischmann’s Recipes.

PDF: Delicious Sun-Maid Raisin Recipes 1960