Sometimes Grandmas recipes are still our favorite recipes; with their old-time flavor and aromas, they warm our hearts and tummies. This recipe for Butterscotch Pecan Rolls is shared by our Son-In-Law Robert and comes from his Grandmother Maxine Lowe’s wooden box recipe file. These rolls bake up perfectly with just the right sweetness from the brown sugar filling and topping. There’s a sweet raisin surprise hidden inside the rolls and a few crunchy toasted pecans on top. After the rolls are baked the pan is turned over to allow the sweet pecan topping to drip down onto the rolls. The rolls are baked into a single cake-like layer but the rolls can be broken apart or sliced into wedges to serve. I did take the liberty of exchanging vegetable shortening in the original recipe with butter, as I feel butter adds more flavor. I also added instructions below for using an electric mixer to blend and knead the dough, even though Grandma may not have had an electric mixer to use in her kitchen and most likely kneaded the dough by hand. Tip: Being an old-fashioned recipe the milk is scalded. Scalding milk was most-likely a necessary step to remove bacteria in the days before milk pasteurization. Today’s recipes don’t normally require scalding milk; however, there are still benefits of using this step. Scalded milk adds its own flavor and helps to enhance other flavors the milk is added to. Milk can be scaled in the microwave or a double boiler, but I prefer to scald milk on the stove top. You need to stir and watch the milk constantly so that it just heats but doesn’t boil. See the Tip in the directions below for how to scald milk.