You may also like
Categories:Viewed: 95 - Published at: 9 years ago
Ingredients
- 2 (16 oz.) loaves frozen bread dough, thawed
- 1 (3 3/4 or 4 oz.) pkg. regular butterscotch pudding mix
- 1 c. chopped pecans
- 1/2 c. packed brown sugar
- 1 tsp. cinnamon
- 8 Tbsp. butter or margarine, melted (1 stick)
Method
- Cut each loaf of thawed bread into 16 equal pieces and set aside.
- In medium bowl, combine pudding mix, pecans, brown sugar and cinnamon.
- Mix well; space half of the bread pieces unevenly on bottom of a well-greased 9 x 13-inch baking pan.
- Pour 1/2 of melted butter over them; sprinkle with 1/2 of butterscotch mixture.
- Place the rest of bread pieces among first ones.
- Cover with remaining butter and mixture.
- Let rise in warm place until doubled in bulk, 1 to 1 1/2 hours or cover loosely and place in refrigerator overnight.
- Risen dough should reach to top of pan. Bake at 350° for 30 minutes until brown and puffed.
- Remove from oven and immediately invert on cookie sheet or large rectangular tray.
- Serve warm.
- Makes 32 rolls.
