Butterscotch pillows
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Butterscotch pillows
  Butterscotch    Bread  
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39307. Report a problem with this recipe.
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      Title: Butterscotch pillows
 Categories: Bread
      Yield: 24 Servings
 
MMMMM---------------------------BREAD--------------------------------
      1 pk Active dry yeast
    1/4 c  Warm water (105-115 degrees)
    1/3 c  Butter; softened
    1/4 c  Sugar
      1 ts Salt
    1/2 c  Milk; scalded
      2    Eggs
      3 c  All-purpose flour; divided

MMMMM--------------------------FILLING-------------------------------
      2 pk (3-oz) cream cheese;
           -softened
      1 tb Sugar
      1    Egg yolk
    1/2 ts Vanilla extract
    1/2 pk (12-oz) Nestle Toll House
           -butterscotch flavored
           -morsels

MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Apricot jam
 
   Bread: In cup, combine yeast and water; stir to soften. Set aside. In
  large bowl, combine butter, sugar and salt. Add scalded milk; stir
  until butter is melted. Cool to room temperature. Add eggs and 1 cup
  flour; beat well. Stir in yeast. Gradually stir in remaining 2 cups
  flour; mix well. Cover bowl with damp cloth; refrigerate dough about
  4 hours.
  
   Filling: In small bowl, combine cream cheese, sugar, egg yolk and
  vanilla extract; beat until creamy. Stir in Nestle Toll House
  butterscotch flavored morsels.
  
   Divide dough into 4 pieces. On floured board, roll 1 piece of dough
  into 12x8-inch rectangle. Cut into six 4-inch squares. Spoon 2
  teaspoonfuls Filling in center of each square; bring opposite corners
  to center. Pinch to seal. Place 2 inches apart on greased cookie
  sheet. Repeat with remaining dough and Filling. Let rise uncovered in
  warm place for 30 minutes. Preheat oven to 400 degrees. Bake at 400
  degrees for 7-9 minutes.
  
   Glaze: In small saucepan, heat apricot jam over low heat, stirring
  constantly, until melted. Brush pillows with melted jam.  Makes 2
  dozen pillows.
  
  From .  Downloaded from Glen's




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Recipe ID 39307 (Apr 03, 2005)

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