| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Breads | 1 | Servings |
INGREDIENTS
| 2 | Dozen frozen dinner rolls | |
| OR 2 Loaves frozen bread | ||
| dough | ||
| 1 | Regular butterscotch pudding | |
| mix | ||
| Cinnamon | ||
| 1/2 | c | Brown sugar |
| 1/2 | c | Butter, or margarine |
| Nuts, if desired |
INSTRUCTIONS
Grease angel food cake pan. Arrange one dozen dinner rolls in pan. Or, tear one loaf of thawed bread in bite sized pieces and arrange in pan. Sprinkle with half a package of pudding mix and some cinnamon. Add second layer and sprinkle remaining pudding mix. Heat brown sugar and butter to a boil. Pour over rolls. Sprinkle on nuts, if desired. Cover and let rise overnight at room temp. Bake at 350~ for 30 mins. Let stand 5 mins. Invert. Source: "Ask the Cook" by Carol McGarvey in 3/12/80 Courier-Post (rec'd from Joni Cloud, 5/95) Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2482
Calories From Fat: 883
Total Fat: 99.8g
Cholesterol: 59mg
Sodium: 3717.9mg
Potassium: 755.2mg
Carbohydrates: 348g
Fiber: 12.6g
Sugar: 120.5g
Protein: 55.4g