| 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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