Butterscotch Buns

Course Bread

Cuisine American

Author Fleischmann's

Scald milk, stir in sugar, salt and 1/2 cup Fleischmann's Margarine. Cool to lukewarm. Dissolve Fleischmann's Yeast in warm water in large warm bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in rest of flour to make a stiff batter. Cover tightly with aluminum foil. Refrigerate dough at least 2 hours (or up to 3 days).
When ready to shape dough, prepare Butterscotch Topping. In pan, combine light corn syrup, water and 2 tablespoons Fleischmann's Margarine; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in butterscotch bits until melted. Spread mixture over bottom of two ungreased 8x8x2-inch pans; sprinkle with chopped Planters Pecans.
Divide dough in half. On lightly floured board, roll each half into a 9x12-inch rectangle. Brush each rectangle with melted margarine and sprinkle with half the brown sugar and raisins. Roll each rectangle up tightly from 9-inch side as for jelly roll. Seal edges.
Cut each roll into nine 1-inch slices; place, cut side up, over butterscotch mixture in pans. Cover; let rise in warm draft-free place until doubled, about 1 hour. Bake at 350 degrees F. 30-35 minutes or until done. Makes 18 buns.