Dessert: Butterscotch Rolls

1 pkg. dry yeast

1/4 c. warm water

1 pkg. instant butterscotch pudding

1 c. milk

1/2 c. margarine

2 eggs

4 1/2 to 5 c. flour

Add yeast to water, set aside.  Dissolve pudding mix, milk and margarine.  Bring to a boil.  Cool.  Add eggs to mix, then add yeast and flour.  Roll into oblong (using floured table).  DO NOT KNEAD DOUGH.  Spread dough with 1/4 cup melted margarine, 2/3 cup brown sugar and 2 tablespoons flour.  Sprinkle with 1/2 cup pecans or 2/3 cup coconut.  Roll up tightly.  Cut into 1 1/2-inch slices.  Put in greased pan 3/4 inch apart.  Let rise until double in bulk.  Bake at 375 for 12 to 15 minutes.  Cool slightly, and glaze.

Glaze:

1/4 c. brown sugar

2 T. milk

2 T. butter

1 c. powdered sugar

1 tsp. vanilla

Boil brown sugar, milk and butter for 1 minute.  Add powdered sugar and vanilla.

Mrs. Ted (Gretta) Beitler

Our Swiss Pantry II

First Mennonite Church

1987