Butterscotch Nut Buns Recipes

MARCIA'S FAMOUS STICKY BUNS

Steps:

• Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
• In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

BUTTERSCOTCH PULL-APART ROLLS

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

BUTTERSCOTCH BREAKFAST BUNS

Steps:

• For the Bread Dough:.
• Arrange flour, oats and salt in a pile on a work surface.
• Make a well in the centre and pour in the water.
• Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
• Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form.
• Knead for 10 minutes, until the dough is smooth and elastic.
• Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
• Place in a warm spot and let rise for 1 hour, until it doubles in size.
• For the Buns:.
• Preheat oven to 375°.
• Pour sugar into a 12-inch skillet and pour in an equal amount of water.
• Bring to a boil and let the sugar dissolve without stirring it.
• As the water begins to evaporate, the sugar will begin to caramelize.
• When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
• Let cool in the pan.
• Put the risen dough on a cutting board and punch it back.
• Roll it out into a log and slice into 12 pieces.
• Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
• Bake for 25 to 30 minutes and then invert onto a serving dish.