"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Breakfast Rolls, by Sherri Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. frozen dinner rolls 1 stick oleo 3 oz. pkg. butterscotch pudding, not instant 1 tsp. cinnamon 1/2 c. brown sugar 1/2 c. nuts
Grease bundt pan. Place nuts on bottom. Put rolls in pan. Melt oleo and pour over rolls. Mix cinnamon, brown sugar, and pudding. Sprinkle over rolls. Cover with plastic wrap (sprayed with Pam) overnight. Bake at 350º for 15-20 minutes. Immediately invert pan onto plate after removing from oven.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.