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Prep Time: 600 Minutes Cook Time: 35 Minutes |
Ready In: 635 Minutes Servings: 50 |
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Paul Deen, 2007 Saturday, 6/28/08 10:30 am ET Ingredients:
16 -18 dinner rolls, unbaked frozen |
3 ounces butterscotch pudding mix, regular not instant |
1/2 cup brown sugar, packed |
1/2 cup pecans, chopped |
1/2 cup butter, melted |
Directions:
1. The night before place frozen rolls in well greased Bundt pan.
2. Sprinkle dry pudding mix over rolls.
3. Sprinkle brown sugar over pudding mix.
4. Sprinkle pecans over brown sugar.
5. Pour melted butter over all.
6. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap.
7. Let rise overnight at room temperature, about 8 to 10 hours.
8. Preheat oven to 350°.
9. Bake in oven for 30 minutes.
10. Remove from the oven and allow to cool for 5 minutes.
11. Turn pan over onto a serving platter to remove.
12. Serve by pulling apart chunks with forks.
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