Butterscotch Buns
1 cup milk
1/2 cup sugar
1/2 cup shortening
2 eggs
1/2 tsp. salt
4 cups bread flour
1/2 yeast cake
1 tsp. almond flavoring
Scald milk, sugar, salt and shortening.
When cool add beaten eggs, yeast, almond.
Stir in flour to make a dough stiff enough to handle. Knead well.
Place in greased bowl and raise until double in bulk, knead and roll oblong on floured board.
Spread lightly with butterscotch mixture*, cinnamon and seeded raisins.
Roll lengthwise & cut in 1″ slices.
Place in no. 8 iron skillet which has been covered with butter scotch mixture.
Raise until double.
Bake at 350° about 35 minutes.
Turn upside down on platter.
*Butterscotch mixture
Cream together 2/3 cup butter and 3/4 cup brown sugar.
The Woodbine Cottage in Sunapee Harbor