|
|
Steps
|
|---|
|
Sequence
|
Step
|
|---|
|
| 1 | Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in milk, 1/3 c sugar, 1/3 c butter (softened), salt, egg, and 2c flour. Beat until smooth. Add enough extra flour to make dough easy to handle. |
| 2 | Turn on to lightly floured surface. Knead until smooth and elastic, about 5 minutes. |
| 3 | Place in greased 2 1/2 quart bowl, greased side up. Cover and let rise in warm place until doubled. About 1 1/2 hours. (Dough is ready if indentation remains when touched.) option: cover and refrigerate up to 3 days after kneading |
| 4 | punch down dough. |
| 5 | Butterscotch: Heat 1/4 c butter until melted; stir in 1/2 c brown sugar and 2 Tbsp corn syrup. Spread in greased square 9 x 9 pan. |
| 6 | Flatten dough with hands or rolling pin into rectangle 15 x 9 on lightly floured surface. |
| 7 | Spread with 2 Tbsp butter (softened). Mix 1/4 c sugar and 2tsp cinnamon. Spread evenly on dough. |
| 8 | Roll tightly beginning at 15" side. Pinch edge of dough into roll to seal well. Stretch roll to make even. |
| 9 | Cut into nine slices. Place slightly apart in square pan (on top of brown sugar mix) |
| 10 | let rise until doubled. About 40 minutes |
| 11 | Heat oven to 375°. Bake until golden brown. 25-30 minutes |
| 12 | make glaze: mix 1 c powdered sugar, 1 Tblsp milk and 1/2 tsp vanilla until smooth. |
| 13 | Immediately after pulling out of oven, invert pan (upside down) on heatproof serving plate, KEEPING pan on top for 1 minute. |
| 14 | Remove pan and cover with glaze |
