| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Frozen, Bread, Dough |
12 |
Servings |
INGREDIENTS
| 25 |
oz |
Frozen Roll Dough, thawed until pliable |
| 3 |
oz |
Butterscotch pudding mix |
| 1 |
c |
Brown sugar, divided |
| 1/4 |
c |
Walnuts, chopped |
| 2 |
ts |
Cinnamon |
| 1/4 |
c |
Reduced fat margarine, melted |
INSTRUCTIONS
Prepare a 12-cup fluted pan with cooking spray. Sprinkle half cup brown
sugar on bottom of pan, top with walnuts; set aside. In a small bowl,
combine dry pudding mix, remaining brown sugar, and cinnamon. Dip each roll
in melted margarine, then roll in butterscotch mixture. Arrange rolls on
top of nut mixture in pan. The pan should be filled at least half way with
dough. Let rise in warm place until almost doubled in size, 1 hour. The
dough should rise to just under top of rim of pan. Preheat oven to 350 and
bake for 35 minutes. Immediately turn over and out of pan onto wire rack to
cool completely.
Per serving: 306 Calories; 7g Fat (19% calories from fat); 7g Protein; 57g
Carbohydrate; 0mg Cholesterol; 343mg Sodium
Recipe by: Bridgford, The Bread Book Posted to MC-Recipe Digest V1 #604 by
matejka@bga.com (Anita A. Matejka) on May 10, 1997
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