Food recipes
Butterscotch Buns
Butterscotch Buns Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, brown nuts, walnuts, english wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking p...
Butterscotch Buns
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Cream 1/3 cup butter or margarine and brown sugar together in a small bowl.
In large bowl, whisk together flour, white sugar, baking powder, and salt.
Cut in 1/4 cup butter or margarine until crumbly.
Make a well in center, and pour in milk.
Stir to make a soft dough.
Knead dough 8 to 10 times.
Pat or roll out on a lightly floured surface to a 9 or 10 inch square.
Spread with brown sugar mixture.
Sprinkle with nuts.
Roll up as for jelly roll, and pinch edge to seal.
Cut into 12 slices.
Place into a greased 8 inch square pan.
Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Invert over tray while hot, and serve.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Cream 1/3 cup butter or margarine and brown sugar together in a small bowl.
In large bowl, whisk together flour, white sugar, baking powder, and salt.
Cut in 1/4 cup butter or margarine until crumbly.
Make a well in center, and pour in milk.
Stir to make a soft dough.
Knead dough 8 to 10 times.
Pat or roll out on a lightly floured surface to a 9 or 10 inch square.
Spread with brown sugar mixture.
Sprinkle with nuts.
Roll up as for jelly roll, and pinch edge to seal.
Cut into 12 slices.
Place into a greased 8 inch square pan.
Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Invert over tray while hot, and serve.