| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 24 | Rhodes Dinner Rolls; thawed and halved | |
| 1/2 | Box Butterscotch Pudding Mix; non-instant, (3.5oz size) | |
| 1/2 | c | Peacans; chopped |
| 1/2 | c | Brown sugar |
| 1/2 | c | Margarine; softened |
INSTRUCTIONS
Thaw rolls until soft. Cut rolls in half and dip in dry pudding mix. Spray bundt pan with non-stick cooking spray. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine; heat together until margarine is melted[micromave about 1 1/2 minutes] and a syrup is formed. Pour syrup over pan of rolls. Cover with plastic wrap coated with non-stick spray. Let rise until double, or even with top of pan. Carefully remove wrap. Bake at 350 for 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately after baking, loosen sides of pan with a knife and invert pan onto serving plate. For VANILLA BUBBLE LOAF-use 1/2 box vanilla pudding mix instead of the butterscotch. Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Mar 9, 1998
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