Butterscotch Twist Rolls

Leave it to Nazareth and Jerusalem Hooley to tempt us with a breakfast treat that makes the house smell like butterscotch and looks especially pretty in its unique round shape (before you break away one twist after another, that is!) You can substitute maple flavoring for the butterscotch, too.

1 T./ 1 pkg. yeast
1/4 C. water
3/4 C. milk
1/4 C. butter
1 egg
1 tsp. butterscotch flavoring
1/2 tsp. salt
3 T. sugar
3 C. flour

Filling:
1/4 C. butter, softened
1/2 C. brown sugar
1/3 C. chopped nuts
1 tsp. cinnamon

Glaze:
1 C. powdered sugar
1 T. melted butter
1 to 2 T. milk (or enough to make drizzly)
1/2 tsp. butterscotch flavoring

Dissolve yeast in water. Heat milk and butter until scalded (steaming but not boiling). Cool and add yeast. Beat egg, butterscotch flavoring, salt, and sugar. Add flour and mix well with the liquid. Cover and let rise for 1 hour. Divide into 2 equal parts. Roll out 1 part and put on a greased round pizza pan. Put filling ingredients on top. Roll out second part of dough and lay over filling. Use a greased pizza cutter and slice toward the middle, leaving 2” in the middle not cut. Continue cutting, making 12-14 slices. Twist each slice 2 times. Let rise and bake at 350° for 20 minutes. Drizzle with glaze. Devour.