1 Handful nuts, such as -(Bridgeford brand)
-walnuts or pecans 1/4 c Brown sugar
3 5/8 oz Butterscotch pudding or pie 1 ts Cinnamon
-filling (1 package) 1 ds Salt
*** Do not use instant *** 1/4 lb Butter or margarine, melted
20 Frozen bread rolls
Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the
bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the
frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt,
and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the
rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to
30 minutes or until the top is a deep golden brown. Cool for 5 minutes.
Invert and serve.
[THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]
Yields
6 servings