"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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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