Butterscotch Bubble Loaf
24 Rhodes rolls, thawed but still cold
1/2 small box non-instant butterscotch pudding mix
1/2 cup chopped pecans
1/2 cup butter, melted
1/2 cup brown sugar
Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternating with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap.
Let rise until doube in size or even with top of bundt pan. Remove wrap and bake at 350° for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediately after baking invert onto a serving platter.
Submitted by Tae Bo Master
Breads and ABM Recipes
RecipeBox Index
