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Butterscotch Bubble (Butt) Loaf Recipe

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This recipe for Butterscotch Bubble (Butt) Loaf, by , is from Cooking With The Timm Family!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Timm Singer

Category:
Category:

Ingredients:  
Ingredients:  
24 Rhodes white dinner rolls, thawed, and halved
1/2 box butterscotch pudding mix, non-instant
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup butter or margarine

Directions:
Directions:
Thaw rolls until soft (about 2 hours at room temp.) Spray bundt pan with Pam. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. (Microwave about 1 1/2 min) Pour syrup over rolls. Cover with plastic wrap that has been sprayed with Pam. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350. Cover with foil last 15 min. of bake time. Immediately loosen from sides after baking and invert onto a serving plate.

Personal Notes:
Personal Notes:
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. - Fred Allen

 

 

 

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