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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butterscotch Bubble (Butt) Loaf Recipe

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This recipe for Butterscotch Bubble (Butt) Loaf is from Cooking With The Timm Family!, 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:  
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 350º. 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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