Brenda
24 frozen Rhodes rolls
1 c. brown sugar
1 c. chopped nuts
1 pkg. butterscotch pudding (not instant)
1 stick butter
Cut frozen rolls in ½ and place in a buttered Bunt pan, side by side, for a snug fit. Sprinkle nuts, sugar and pudding over rolls. Melt butter and pour over the top. Let rise several hours or overnight. Bake at 350 ° for 45 minutes. Cover with foil the last 20 minutes of baking.
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