Recipe - Butterscotch Bubble Loaf

24 Rhodes Dinner Rolls; thawed
and halved
One half Box Butterscotch Pudding
Mix; noninstant, (3.5oz
size)
One half cup Peacans; chopped
One half cup Brown sugar
One half cup Margarine; softened

Thaw rolls until soft. Cut rolls in half and dip in dry pudding mix. Spray
bundt pan with nonstick 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 until margarine is
melted[micromave about 1 One half minutes] and a syrup is formed. Pour syrup
over pan of rolls. Cover with plastic wrap coated with nonstick spray. Let
rise until double, or even with top of pan. Carefully remove wrap. Bake at
350 for 3035 minutes. Cover with foil last 15 minutes of baking.
Immediately after baking, loosen sides of pan with a knife and invert pan
onto serving plate.

For VANILLA BUBBLE LOAFuse One half box vanilla pudding mix instead of the
butterscotch.

Posted to brandnamerecipes by Abtaxel Abtaxel@aol.com on Mar 9, 1998