Wednesday, August 11, 2010

Butterscotch Buns

Butterscotch Buns are a variation on cinnamon buns, that don't require rising time!

1\3 cup margarine or butter
3\4 cup packed brown sugar
1\3 cup chopped walnuts
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1\4 cup butter, chilled, or margarine
1 cup milk

1.Cream 1\3 cup butter or margarine and brown sugar together in a small bowl.
2.In large bowl, whisk together flour, white sugar, baking powder, and salt. Cut in 1\4 cup of butter or margarine until crumbly. Make a well in the center, and pour in milk. Stir to make a soft dough.
3.Knead dough 8 to 10 times. Pat or roll out on a lightly floured surface into a large square. Spread with brown sugar mixture that you made in step one. Sprinkle with chopped walnuts. Roll up the dough as you would do for a jelly roll, and pinch edge to seal. Cut into slices (about 12). Place into a greased 8 inch by 8 inch pan.
4.Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes. Invert over tray while hot, and serve.