Post by chief_cook2 on Aug 13, 2005 7:37:39 GMT -6
Quick Caramel Rolls
Quick Caramel Rolls
1 Loaf frozen bread dough
3/4 c Nuts
1/2 pk Butterscotch pudding (no instant)
1/2 c Brown sugar
1/2 c Margarine
1 ts Water
Thaw bread for 45 minutes. Grease Bundt(or other tube pan) well with
butter(margarine) and sprinkle nuts all around bottom and sides. Cut
bread into 12 equal pieces and put in bottom of pan. Combine last 4
ingredients in small saucepan and cook over medium heat until bubbles
form(stirring constantly) and boil one minute. Spoon over bread dough
to coat each piece. Cover lightly with kitchen towel and leave on
counter overnight.
In the morning, bake at 350 degrees for 15-20 minutes. Let cool for 5
minutes. Then flip onto a plate and let sauce drizzle over.
Quick Caramel Rolls
1 Loaf frozen bread dough
3/4 c Nuts
1/2 pk Butterscotch pudding (no instant)
1/2 c Brown sugar
1/2 c Margarine
1 ts Water
Thaw bread for 45 minutes. Grease Bundt(or other tube pan) well with
butter(margarine) and sprinkle nuts all around bottom and sides. Cut
bread into 12 equal pieces and put in bottom of pan. Combine last 4
ingredients in small saucepan and cook over medium heat until bubbles
form(stirring constantly) and boil one minute. Spoon over bread dough
to coat each piece. Cover lightly with kitchen towel and leave on
counter overnight.
In the morning, bake at 350 degrees for 15-20 minutes. Let cool for 5
minutes. Then flip onto a plate and let sauce drizzle over.