Heirloom recipes are held near and dear to everyone’s heart. Butterscotch Pecan Rolls hail from my great Aunt Beverly. My mother and aunt have fond memories of eating “Sticky Buns” fresh from the oven nearly every weekend. If you mention Great Aunt Beverly to either, their first association is these glorious, pecan crusted sweet rolls and the response always contains a hint of nostalgia.
About a month ago I was asked to submit a recipe to Brilliant Baking Magazine with the theme of “traditional home baking”, encouraging writers to use family recipes. I mentioned this to my mother, who suggested tracking down the recipe for Butterscotch Pecan Rolls. She didn’t have the recipe, so I called my aunt out in Arizona, who dug through some boxes before producing the original, written in long hand, no ingredient list, in Great Aunt Beverly’s handwriting. Now bleeding through the paper, this document was preserved as if waiting to be discovered and revived. Although my mother and aunt remember this recipe simply as “Sticky Buns”, the actual document names them Butterscotch Pecan Rolls.
I, however, had never had Great Aunt Beverly’s historical Butterscotch Pecan Rolls. Anxious to try them and memorialize it on my blog, I went to work. Although it is specifically noted that this recipe tastes better when the bread is mixed and kneaded by hand, I just don’t have the biceps for that type of manual labor, so I modified using my Kitchen Aid. Other parts simply said “cinnamon and sugar mix”, begging for measurements to be attached. Finally it was finished and I enjoyed my first taste of my mother and aunts childhood: Sticky Buns!
Time: 2 hours
Yields: 12 sticky buns
5. Roll dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on top of butterscotch topping (either all 12 in the 9×13 or 6 and 6 in pie plates). Cover with a damp kitchen towel and allow to rise for an additional 30 minutes.