Quick Pecan Buns
3/4 cup warm water
1 package active dry yeast
1/4 cup sugar
1 teaspoon salt
2 1/4 cups sifted all-purpouse flour
1 egg
1/4 cup soft shortening or butter
Butterscotch topping
Measure warm water into mixing bowl and add yeast. Stir to dissolve yeast. Add sugar, salt and half of the sifted flour. Beat 2 minutes, or until mixture sheets off spoon. Add egg, shortening and remaining flour. Beat until smooth.
Prepare eight-inch square pan, mixing butterscotch topping in pan.
Drop small spoonfuls of dough over topping. Cover let rise in warm place until double, about one hour. Bake at 375 degrees 30 to 35 minutes, until golden brown. Immediately turn out to avoid sticking.
Butterscotch topping:
1/3 cup butter
1/2 cup brown sugar, firmly packed
1 tablespoon corn syrup
1/2 cup pecans
Melt butter in baking pan. Mix in brown sugar, corn syrup and pecans. Cool to lukewarm before spooning batter over mixture in pan.
1 package active dry yeast
1/4 cup sugar
1 teaspoon salt
2 1/4 cups sifted all-purpouse flour
1 egg
1/4 cup soft shortening or butter
Butterscotch topping
Measure warm water into mixing bowl and add yeast. Stir to dissolve yeast. Add sugar, salt and half of the sifted flour. Beat 2 minutes, or until mixture sheets off spoon. Add egg, shortening and remaining flour. Beat until smooth.
Prepare eight-inch square pan, mixing butterscotch topping in pan.
Drop small spoonfuls of dough over topping. Cover let rise in warm place until double, about one hour. Bake at 375 degrees 30 to 35 minutes, until golden brown. Immediately turn out to avoid sticking.
Butterscotch topping:
1/3 cup butter
1/2 cup brown sugar, firmly packed
1 tablespoon corn syrup
1/2 cup pecans
Melt butter in baking pan. Mix in brown sugar, corn syrup and pecans. Cool to lukewarm before spooning batter over mixture in pan.
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