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Ingredients
- 24 x Rhodes Dinner Rolls, thawed and halved
- 1/2 box Butterscotch Pudding Mix, non-instant, (3.5z size)
- 1/2 c. Peacans, minced
- 1/2 c. Brown sugar
- 1/2 c. Margarine, softened
Directions
- Thaw rolls till soft. Cut rolls in half and dip in dry pudding mix. Spray bundt pan with non-stick cooking spray. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine; heat together till margarine is melted[micromave about 1 1/2 min] and a syrup is formed. Pour syrup over pan of rolls. Cover with plastic wrap coated with non-stick spray. Let rise till double, or possibly even with top of pan. Carefully remove wrap. Bake at 350 for 30-35 min. Cover with foil last 15 min of baking.
- Immediately after baking, loosen sides of pan with a knife and invert pan onto serving plate.
- For VANILLA BUBBLE LOAF-use 1/2 box vanilla pudding mix instead of the butterscotch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 273g | |
| Calories 1418 | |
| Calories from Fat 812 | 57% |
| Total Fat 91.9g | 115% |
| Saturated Fat 17.45g | 70% |
| Trans Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1814mg | 76% |
| Potassium 173mg | 5% |
| Total Carbs 154.68g | 41% |
| Dietary Fiber 0.0g | 0% |
| Sugars 152.71g | 102% |
| Protein 0.31g | 0% |
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