Butterscotch Bubble Loaf
1-1/4 lbs. white rolls, semi-thawed
1 package non-instant butterscotch pudding mix
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup unsalted butter
Coat a bundt pan with nonstick cooking spray.
Cut rolls in half and dip in dry pudding mix. Arrange rolls
in bundt pan, alternately arranging and sprinkling with pecans.
Sprinkle remaining pudding mix and pecans over the top.
Combine brown sugar and butter in a heavy saucepan over
medium heat and stir until sugar is dissolved and becomes syrupy. Pour over
rolls and cover with plastic wrap that has been coated with nonstick cooking
Let rise 1-1/2 to 2 hours, or until doubled in size and even
with top of pan. Remove plastic wrap.
Preheat oven to 350°F. Bake 30-35 minutes.
Remove from oven and immediately loosen rolls from sides of
pan with a knife and invert onto a platter.
This recipe serves 16 people.