Thursday, January 10, 2019

Butterscotch Rolls (1950)

  • 2-1/2 cups sifted pastry flour
  • 3-1/2 tspns baking powder
  • 1 tspn salt
  • 1/4 cup granulated sugar
  • 5 tbspns shortening
  • 1/2 cup milk
  • 1 egg, well beaten
  • 1/2 cup melted butter
  • 1-1/4 cups brown sugar
Put 1 teaspoon of melted butter and 1 teaspoon of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut in shortening and blend well. Add beaten egg to milk, and pour into flour mixture. Mix together sand turn out on floured surface. 

Knead 20 strokes. Roll into oblong shape 1/4-inch thick. Spread with remainder of the melted butter, and sprinkle with brown sugar. 

Roll like a jelly roll. Slice in pieces 1/2-inch thick, and place in muffin tins. Bake at 400 degrees for 20 to 30 minutes. Makes 24 rolls.

More "Lost" Butterscotch Recipes
Classic Butterscotch Cookies (1960)
Butterscotch Pound Bundt Cake (1973)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Grace Glick of Sugar Creek, Ohio.)

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