Butterscotch Bubble Loaf |
Course : Breads
Serves: 12 |
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Ingredients:
25 pieces Rhodes rolls -- thawed but still col |
1/2 package non instant butterscotch pudding mix |
1/2 cup pecans -- chopped |
1/2 cup butter -- melted |
1/2 cup brown sugar |
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Preparation / Directions:
Spray bundt pan with non stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange rolls in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap.
Let rise until double in size or even with top of pan. Remove wrap and bake at 350 degrees F 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediately after baking invert onto serving platter.
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Nutritional Information:
120 Calories (kcal); 11g Total Fat; (77% calories from fat); trace Protein; 7g Carbohydrate; 21mg Cholesterol; 80mg Sodium |
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