"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Bundt Rolls Recipe

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This recipe for Butterscotch Bundt Rolls, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Noyce
Added: Saturday, February 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 frozen dinner rolls (Rhodes)
1 pkg (3 oz) butterscotch pudding (not instant)
1/2 c brown sugar, packed
1/2 c chopped pecans (opt)
1/2 c butter, melted

Directions:
Directions:
Arrange frozen rolls in a greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover bundt pan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 12 hours. Remove dishtowel. Bake at 350 for about 25 minutes. Cool 5-10 minutes before inverting to a serving plate.

 

 

 

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