Recipes August 2005 BUTTERSCOTCHIES





1 (3.5-ounce) package regular butterscotch pudding mix
3/4 cup evaporated milk
3/4 cup water
1 stick butter
1 (2.25-ounce) package yeast
1 teaspoon sugar
1/4 cup warm water
2 eggs
2 teaspoons salt
5-6 cups all-purpose flour
1/3 cup butter, melted
1 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 cup flaked coconut
3/4 cup finely chopped pecans
1/2 cup firmly packed dark brown sugar
4 teaspoons butter
1/4 cup evaporated milk
2 cups powdered sugar


Prepare pudding mix as package directs, using evaporated milk and water. Add butter and stir until melted. Cool to lukewarm. Meanwhile, add yeast and sugar to warm water. Let stand 5 minutes. Add yeast, eggs, salt and 2 cups flour to pudding; beat on low speed until moistened. Beat at medium speed 3 minutes. Gradually stir in flour until dough pulls away from sides of bowl. Turn out on a lightly floured surface and knead for 5 minutes, until dough is smooth and elastic, adding more flour if needed. Grease a large bowl. Place dough in bowl; cover and led rise in a warm place for 1 hour. Punch dough down. Divide into four pieces. On a lightly floured surface, roll each piece into a 15-inch circle. Cut each circle into 12 wedges.
Combine filling ingredients in a small bowl. Spread 1 tablespoon of filling on wide end of each wedge, pressing lightly onto the dough. Roll each wedge up starting at wide end. Place point-sides down, 1 inch apart, on greased baking sheets. Cover and let rise in a warm place 30-45 minutes. Bake at 375 degrees for 12-15 minutes, until golden brown. Prepare icing while rolls bake by combining brown sugar, butter and evaporated milk in a saucepan. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil for 1 minute, stirring constantly. Cool to warm and beat in sugar. Add milk if needed to thin. Spread icing over warm rolls. Makes about 48 rolls.