Butterscotch Bundt Rolls

18 frozen dinner rolls
1 (3oz) pkg. butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup melted butter

Cut rolls in half and arrange half in a greased bundt pan. Sprinkle half of the pudding and sugar over rolls. Drizzle with half the butter. Repeat with remaining rolls. Cover with a dishtowel, or plastic wrap and let rise at room temperature overnight, or about 12 hours. Remove dishtowel. Bake at 350 for about 25 minutes. Cool 5-10 minutes before inverting on a serving platter.

* NOTE: I usually put a baking sheet under bundt pan while cooking, just in case it overflows.

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