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1 pkg. yeast (2 tbsp.)
¼ cup warm water
1- 3 oz. pkg. butterscotch cooked pudding and pie filling mix, not instant
½ c. butter
2 unbeaten eggs
2 tsp. salt
4 ½ cups to 5 cups flour
Soften yeast in water. Prepare 1 pkg. butterscotch pudding and pie filling using 1 ½ c. canned milk. When thick, remove from heat and add ½ c. butter. Cool to lukewarm.
Blend in 2 unbeaten eggs, 2 tsp salt, and the softened yeast.
Gradually add 4 ½ to 5 c. flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place for 1 ½ hours. Divide dough into thirds and roll each third into a circle. Cut into 8 triangles. Place some filling in each triangle and roll into crescents, curving them slightly.
OR, Divide dough in thirds and roll as for jelly roll. Use 1/3 of filling for each rectangle and spread evenly on top. Roll into jelly-roll.. Cut into dough about 1 ½ inches apart and nearly into the middle. Twist your dough and make a round ring. Let rise l hour. Pre-heat oven. Bake crescents or rings at 375 for 20 minutes or golden brown. Glaze while still warm..
Butterscotch Filling
Combine in mixing bowl 1.4 c. melted butter
2/3 c. chopped coconut
2/3 c. firmly packed brown sugar.
1/3 c. chopped nuts
2 tbsp. flour
Diving into thirds; roll each third into a circle. Spread with filling. Cut and roll into crescents. Place on slightly greased baking sheets to rise, about 1 – 1 1/2
Butterscotch Glaze
Combine ¼ c. brown sugar
2 tbsp. canned milk
2tbsp. butter
Boil 1 minute. Blend in 1 cup powdered sugar.
Spread over rolls as they come out of the oven. When you have the glaze warm it will set up on the rolls immediately.
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