Butterscotch Rounds

sticky buns

Photo by Maggie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup butter

  • 1/2

    cup brown sugar (packed)

  • 1/2

    cup pecan halves

  • 1

    package active dry yeast

  • 1/4

    cup warm water

  • 2 1/3

    cups flour

  • 1/3

    cup sugar

  • 1

    teaspoon salt

  • 1

    teaspoon soda

  • 1

    cup dairy sour cream

  • 1

    egg

  • 0

    0

Directions

Melt 2 tablespoons butter in each of two 8- or 9-inch layer pan. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan. In large mixer bowl, dissolve yeast in warm water. Add 1 1/3 cups of the flour and remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoons over mixture in pans; let rise in warm place (85°)50 minutes. (Dough will not double) Heat oven to 350°. 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 sticky buns. Serve warm. *if using self-rising flour, omit salt and soda. *serve one and freeze the other (wrapped in tin foil). To thaw, heat in foil wrapper in 350° oven 20 to 25 minutes. It will taste fresh-baked.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: