18 frozen Rhodes rolls
1 small butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 cube butter
Arrange frozen rolls in a heavy weight Bundt pan (greased). Sprinkle dry pudding mix and brown sugar over rolls. Drizzle butter over top. Let stand overnight in a cool location (not refrigerated). Cook in the morning at 350* F for 35 minutes. Cool a few minutes, then turn upside down on a plate and serve.
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