Butterscotch Bubble Loaf Recipe

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This recipe for Butterscotch Bubble Loaf is from Elizabeth and Collier's Wedding Cookbook, 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: Breads and Muffins

Ingredients:	Ingredients: 24 Rhodes white dinner rolls, thawed and halved ½ box butterscotch pudding mix, non-instant ½ cup chopped pecans ½ c brown sugar ½ c butter or margarine

Directions:	Directions: Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan with non-stick cooking spray. 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 ½ minutes.) Pour syrup over rolls. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size or even with top of bundt pan. Carefully remove warp. Bake at 305 for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

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Butterscotch Bubble Loaf Recipe

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Ingredients:

Directions:

Directions: