Butterscotch Rolls

This picture does not adequately portray Butterscotch rolls in all of their glory, but it is the best that I could find. I will definitely have to bake some up and snap a few photos so that you can see just how beautiful they are. Until then, this will have to do. Better yet, go ahead and bake some and see for yourself!

Cook 1 small pkg. butterscotch pudding (not instant) with 12 oz. can evaporated milk until it thickens.Add 1 cube butter. Set aside to cool, stirring occasionally to incorporate the melting butter. While the pudding is cooling mix 1 tbsp. yeast with 1/2 cup warm water and a sprinkle of sugar. By now the pudding should be lukewarm. Combine the pudding and yeast mixture in mixing bowl and add 2 eggs and 2 tsp. salt. Beat and add 4 1/2- 5 cups of flour to make a soft dough. Cover and let rise for 1- 1 1/2 hours, to double in size. Divide dough into thirds and roll into 15 " circle. Cut into 8 wedges. Spread 1 Tbsp. filling on each wedge and roll into crescent shape starting at wide edge and tucking the point of the tip under the crescent so it will hold it's shape. Place 2" apart on well greased baking sheet. Repeat with other two pieces of dough. Cover and let rise for about 45 more minutes until light. Bake at 375 degrees for 12-15 minutes. After the rolls come out of the oven make the glaze and frost the rolls while they are still warm.

Filling:
1 cup brown sugar
1/3 cup butter
1 cup coconut, optional
1/2 cup chopped nuts, optional
2 Tbsp. flour
Combine all ingredients until well mixed. Spread on wedges.

Glaze:
1/4 cup brown sugar
2 Tbsp. milk
2 Tbsp. butter
Combine all ingredients in saucepan. Bring to a boil and cook for 1 minute. Add 1 cup powdered sugar.
Stir until smooth. This will thicken as it cools so thin with a little more milk if necessary.