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Thursday, December 30, 2010

BUBBLE BREAD

 My friend Jackie Tolman from Montana gave this recipe to me over 20 years ago. 

Place in bundt pan:
       About 24 FROZEN Rhodes dinner-size rolls

Mix and sprinkle over rolls:
       1/2 cup brown sugar
       1 tsp. cinnamon
       1 small pkg. Cook & Serve butterscotch pudding mix
                         (DO NOT USE INSTANT PUDDING!)
       1/2 cup pecans or walnuts, chopped

Drizzle over top: 
       1/2 cup butter, melted

Place wet cloth over pan.
Let rise overnight (or about 8 hours).
Bake at 350O F for 30 min.

Invert immediately onto platter or pan. Scrape any remaining sauce from pan onto top of rolls.

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