Butterscotch Balls Recipes

Steps:

• In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough in to 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered bunt pans. Sprinkle half of the butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl Pour half the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours over night. Preheat oven to 350 F (175 c) Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

Steps:

• Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
• In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
• Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
• Repeat with the remaining cookie dough.
• Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

Steps:

• 1. Combine first 6 ingredients; add margarine.
• 2. Shape into balls.
• 3. Melt butterscotch chips and paraffin.
• 4. Dip balls into butterscotch mixture; drop onto waxed paper. Mrs. Talmadge Duncan, Sec, O'Neal Church of God LWWB Greer, South Caroline