Butterscotch Rounds

Name: Butterscotch Rounds
Ingredients: 1/4 c. butter or margarine; 1/2 c. brown sugar, packed; 1/2 c. pecan halves; 1 pkg. active dry yeast; 1/4 c. hottest tap water; 2 1/3 c. Gold Medal flour*; 1/3 c. granulated sugar; 1 tsp. salt; 1/4 tsp. soda; 1 c. dairy sour cream; 1 egg

11 ingredients

12 steps

Ingredients

1/4 c. butter or margarine
1/2 c. brown sugar, packed
1/2 c. pecan halves
1 pkg. active dry yeast
1/4 c. hottest tap water
2 1/3 c. Gold Medal flour*
1/3 c. granulated sugar
1 tsp. salt
1/4 tsp. soda
1 c. dairy sour cream
1 egg

Directions

1

Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans.
2

Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
3

In large mixer bowl, dissolve yeast in hot water.
4

Add 1 1/3 cup flour and the remaining ingredients.
5

Blend 1/2 minute on low speed, scraping bowl constantly.
6

Beat 2 minutes on high speed, scraping bowl occasionally.
7

Stir in remaining flour.
8

Drop batter by tablespoonfuls over mixture in pans.
9

Let rise in warm place (85°) for 50 minutes.
10

(Dough will not double.) Heat oven to 350°.
11

Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes.
12

(Makes 2 coffee cakes.)