Butterscotch Rounds
- 4 Tbsp. margarine
- 1/2 c. packed brown sugar
- 1/2 c. pecan halves
- 1 pkg. active dry yeast
- 1/4 c. hot water
- 2 1/3 c. flour
- 1 tsp. salt
- 1 c. dairy sour cream
- 1/3 c. sugar
- 1/4 tsp. soda
- 1 egg
- Melt
- 4
- tablespoons
- margarine
- in 14-inch Dutch oven. Sprinkle brown
- sugar
- andtecans over margarine.tn a large mixing bowl,
- dissolve
- yeast
- in
- hot
- water.
- Add 1 1/3 cups flour and the remaining ingredients.
- Beat until smooth.
- Stir in remainingtflour.
- Droptbatter
- by
- tablespoons
- over butterscotch mixture.
- Cover.
- Let rise in warm place.
- (Dough will not
- double.)teat
- Dutch
- oven,
- 14 coals on top and 12 coals on bottom.
- Bake 25 to 30 minutes or until golden brown. Immediately
- invert on serving dish.
- Let oven remain inverted so butterscotch-like topping will drizzle over coffee cake.
margarine, brown sugar, pecan halves, active dry yeast, hot water, flour, salt, sour cream, sugar, soda, egg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=934105 (may not work)