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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Grandma Nan's Breakfast Thanksgiving Rolls Recipe

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This recipe for Grandma Nan's Breakfast Thanksgiving Rolls is from The Temecula International Academy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
__1/2 bag Rhodes Rolls__________________________________________________________
__1 box Butter Scotch (Cook & Serve) Pudding mix_____________________________________
__1 1⁄2 cubes of butter____________________________________________________________
_ 1 Cup Brown Sugar____________________________________________________________
Directions:
Directions:
Take frozen rolls out of the freezer and place rolls into a bundt pan

In a medium size pan, combine the box of butterscotch pudding, butter and brown sugar, heat on medium heat stirring, until
the consistency is thick like caramel

Once you get the caramel consistency take off the burner and poor over the frozen Rhodes Rolls

Sprinkle top with nuts of your choice and some cinnamon

Grab a piece of tin foil, grease the surface with butter or pam spray. Place the greased side of the foil directly on top of the rolls, place a towel on top of the foil and let the rolls rise over night

The next morning, turn the oven on to 350 degrees and cook for 25 minutes

Let cool for 5 minutes and then put the pan upside down on a plate and serve

 

 

 

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