These can be rolled out ready to arrange in the pan a day ahead — and if you time it right, can come out of the oven piping hot when guests arrive.
- Portion size 16 servings
- Credits : Holiday Best: 2000
Ingredients
Method
In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in shortening until mixture is crumbly. Add buttermilk; stir with fork to make soft, sticky dough.
Turn out onto lightly floured surface; knead about 10 times or until smooth. Keeping surface floured, roll out into 18- x 12-inch (45 x 30 cm) rectangle. Spread with butter and sprinkle with chips and pecans, leaving 1-inch (2.5 cm) border along 1 long edge. Starting at opposite long edge, roll up dough jelly roll-style; pinch seam to seal. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day; bring to room temperature before continuing.) Cut into 16 slices.
Place slices, cut side down, on parchment paper-lined or flour-dusted baking sheet, slightly overlapped in wreath shape.
Bake in centre of 425°F (220°C) oven for about 25 minutes or just until browned. Transfer to rack; drizzle with butterscotch sauce. Serve warm or at room temperature.
Nutritional facts <b>Per bun:</b> about
- Sodium 237 mg
- Protein 4 g
- Calories 292.0
- Total fat 17 g
- Cholesterol 8 mg
- Saturated fat 6 g
- Total carbohydrate 31 g
%RDI
- Iron 9.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 3.0
