| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 24 | Frozen dinner rolls OR | |
| 16 | Frozen Texas rolls, semi- thawed | |
| 1/2 | pk | Butterscotch pudding mix |
| (about 1/3 cup, non-instant) | ||
| 1/2 | c | Brown sugar |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Chopped pecans |
| Non-stick cooking spray |
INSTRUCTIONS
Spray bundt pan with non-stick cooking spray. Cut rolls in half and dip in pudding mix. Arrange rolls in bundt pan. Alternately arrange dough and sprinkle with pudding mix and pecans. Sprinkle remaining pudding mix and pecans over the top. Combine brown sugar and butter or margarine and heat together until butter is melted (microwave for 1-1/2 minutes) and a syrup (not granular anymore) is formed. Pour over rolls and cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double or even with top of pan. Remove wrap. Bake at 350'F. 30-35 minutes. As soon as you take the rolls out of the oven, loosen the sides of the pan with a knife and invert bundt pan onto a serving plate. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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