Butterscotch Pecan Rolls

[Chef]

DOUGH
4 cups all-purpose flour
1 package Fleischmann's® Quick-Rise Instant Yeast
1/4 cup sugar
1 teaspoon salt
2/3 cup milk
1/2 cup water
1/4 cup shortening

TOPPING
1/4 cup butter, melted
1/2 cup lightly packed brown sugar
1/2 cup pecan halves

FILLING
1 tablespoon butter, softened
1/4 cup lightly packed brown sugar
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans
OR
1/2 cup chopped raisins
Servings: 12
1. Set aside 1 cup flour from total amount.

2. Combine remaining flour, undissolved yeast, sugar and salt in large mixing bowl.

3. Heat milk, water and shortening until hot to touch (125º- 130ºF).

4. Stir hot liquid into dry mixture. Mix in egg.

5. Stir in enough remaining flour to make a soft dough.

6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

7. Make topping: combine melted butter and brown sugar in small bowl. Spread evenly in bottom of 12 large muffin cups. Top with pecan halves.

8. Roll dough to 12 × 9-inch rectangle.

9. FILL DOUGH: Spread softened butter on dough. Combine brown sugar, cinnamon and chopped pecans in small bowl; spread on dough. Roll up from long side as for jelly roll. Pinch seam to seal. Cut roll into 12 pieces. Place each piece in a muffin cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.

10. Bake at 375ºF. for 18 to 23 minutes or until golden. Cool 5 minutes in pan. Invert onto wax paper; leave 10 minutes then remove pan.


Yield: 12 Rolls