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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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