Butterscotch Buns

3/4 cup milk
1/2 cup sugar
2 teaspoons salt
2 packages dry yeast
1/2 cup warm water
1 egg
4 cups flour
1/2 cup margarine

Butterscotch Topping:
1/4 clip light corn syrup
1 teaspoon water
2 tablespoons margarine
1/2 cup chopped pecans
6 ounces butterscotch bits

1/3 cup dark brown sugar
Melted margarine
1 cup chopped pecans

Scald milk, stir in sugar, salt and 1/2 cup margarine. Cool to lukewarm. Dissolve yeast in warm water in large warm, bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in rest of flour to make stiff batter. Cover with aluminum foil. refrigerate dough at least 2 hours (or up to 3 days).

When ready to shape dough, prepare topping in pan; combine corn syrup, water and 2 tablespoons margarine. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in butterscotch bits until melted. Spread mixture over bottom of two un-greased 8 x 8 x 2 inch pans. Sprinkle with chopped pecans.

Divide dough in half. On lightly floured board, roll each half into a 9 x l2 inch rectangular shape. Brush each rectangle with melted butter and sprinkle with half the brown sugar and raisins or pecans. Roll each rectangle up; tightly form 9 inch side, as for jellyroll. Seal edges.

Cut each roll into 1 inch slices; place cut side up over butterscotch mixture in pans. Cover. Let rise in warm draft-free place until doubled in size, or about 1 hour. Bake at 350F for 30-35 minutes, or until done.

Yield: 24 servings

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Cajun Country -- New Iberia, Louisiana