| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Breads | 1 | Servings |
INGREDIENTS
| 2 | Dozen frozen dinner rolls OR 2 Loaves frozen bread dough | |
| 1 | pk | Regular butterscotch pudding mix |
| Cinnamon | ||
| 1/2 | c | Brown sugar |
| 1/2 | c | Butter; or margarine |
| Nuts; if desired |
INSTRUCTIONS
SUE WOODWARD Grease angel food cake pan. Arrange one dozen dinner rolls in pan. Or, tear one loaf of thawed bread in bite sized pieces and arrange in pan. Sprinkle with half a package of pudding mix and some cinnamon. Add second layer and sprinkle remaining pudding mix. Heat brown sugar and butter to a boil. Pour over rolls. Sprinkle on nuts, if desired. Cover and let rise overnight at room temp. Bake at 350~ for 30 mins. Let stand 5 mins. Invert. Source: "Ask the Cook" by Carol McGarvey in 3/12/80 Courier-Post (rec'd from Joni Cloud, 5/95) Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on May 14, 1998
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