Black Walnut Butterscotch Rolls

1. 1

   Crumble yeast into a bowl, add milk, which has been cooled, sugar, and salt, and well beaten egg.

2. 2

   Add all the flour to the liquid at once.

3. 3

   Work in shortening, knead gently.

4. 4

   Cover with damp cloth, let rise until double in bulk, about 2 hours.

5. 5

   Coat bottom of pan with butter, then sugar and walnuts.

6. 6

   Roll dough 13 inch thick, brush with 2 tablespoon melted butter, 1/2 cup brown sugar, 1/2 cup chopped nuts and cinnamon if desired.

7. 7

   Roll up like jelly roll; cut in 1 inch slices.

8. 8

   Place cut side down on coated pan.

9. 9

   Let rise until almost double in bulk.

10. 10

    Bake 20 to 25 minutes in a moderate oven (300F), when done let pan stay over rolls for a minutes to allow butterscotch mixture to run down over them.

11. 11

    Serve upside down.

* Per serving · 4 servings · Values may vary.

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