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BUTTERSCOTCH BUBBLE LOAF




List of Ingredients



• 24 RHODES ROLLS, THAWED BUT STILL COLD
  
• 1/2 SMALL BOX COOK AND SERVE BUTTERSCOTCH PUDDING MIX
  
• 1/2 CUP CHOPPED PECANS
  
• 1/2 CUP MELTED BUTTER OR MARGARINE
  
• 1/2 CUP BROWN SUGAR
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. SPRAY BUNDT PAN WITH NON STICK COOKING SPRAY.
   
3. CUT ROLLS IN HALF AND ROLL IN 1/2 OF DRY PUDDING MIX. ARRANGE IN PAN ALTERNATELY WITH PECANS.
   
4. SPRINKLE REMAINING PUDDING MIX OVER THE TOP.
   
5. COMBINE BROWN SUGAR AND BUTTER, HEATING TOGETHER UNTIL BUTTER IS MELTED AND SYRUP IS FORMED. STIRRING WELL.
   
6. POUR SYRUP OVER ROLLS. COVER WITH SPRAYED PLASTIC WRAP.
   
7. LET RISE UNTIL DOUBLED IN SIZE OR EVEN WITH TOP OF BUNDT PAN.
   
8. REMOVE WRAP AND BAKE 30 TO 35 MINUTES. COVER WITH FOIL THE LAST 15 MINUTES OF BAKING. ( DO NOT UNDERBAKE).
   
9. IMMEDIATELY AFTER BAKING INVERT ONTO A SERVING PLATTER.
   
10. SOURCE: RHODES ROLLS