too sticky. Roll into rectangle, 15 X 23 cm. SPREAD 0.75 of the reserved butterscotch mixture over dough. Roll up tightly, beginning at 38 cm side. Pinch edge of dough into roll to seal. Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9 X 9 X 5 cm. Place rolls slightly apart on butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes. Bake as directed below. REMOVE cover from pan of rolls. Let rise in warm place until double, 45 to 60 minutes. Heat oven to 375�. Bake until golden brown, 25 to 30 minutes. Immediately invert pan on heat proof serving plate. Let pan remain a minute so butterscotch drizzles over rolls. High Altitude Directions (3500 to 3590ºC eet): No adjustments are necessary.