This recipe came from Cynthia Johnson Haruyama.
20 frozen Rhodes rolls
1/2 cup of brown sugar
1 box of Jell-o brand Butterscotch Pudding Mix (not instant)
1/2 cup of melted butter
Grease a bundt pan. Put frozen dough balls into the pan. Sprinkle on the Butterscotch Pudding Mix and the brown sugar. Pour over everything, the melted butter. Leave to rise in a warm, draft-free place overnight. Bake the next morning .
350* for 30 minutes (You may need to cover the top lightly with foil.)
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