salted butterscotch rolls

How To Make salted butterscotch rolls

• 1

  Add yeast to the cup of warm water and sprinkle in a little brown sugar. Set aside for about five minutes.
• 2

  In the bowl of a stand mixer, add brown sugar, margarine, and sea salt to hot water. Beat for 30 seconds, using the beating blade. Cool completely.
• 3

  Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in beaten eggs and butterscotch ice cream topping.
• 4

  Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until feels satiny and smooth.
• 5

  Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22x13 inches.
• 6

  Sprinkle the dough with chopped honey roasted peanuts and butterscotch chips.
• 7

  Roll up dough into one log roll. Cut the rolls using a piece of thread about two inches thick. Place the rolls in greased 9x13 baking pans. Let the rolls rise until they double in bulk.
• 8

  Preheat oven to 350 degrees F. Bake for 20-30 minutes or until the rolls are golden brown.
• 9

  Remove from the oven and let the rolls cool completely for 20 minutes.
• 10

  To make Cream of Salted Butterscotch: in a medium saucepan, combine heavy cream, melted margarine, butterscotch syru,p and sea salt over medium-low heat stirring constantly for 8 minutes. Remove from heat.
• 11

  Spread into the cooled rolls.
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