Monday, July 4, 2011

Sweet Breakfast Rolls

These have been a family favorite for years and years and years. It's a fun recipe, because you prepare it, let it rise overnight, and bake it first thing in the morning. And it's EASY.

I made these, like, twice a week when I was a freshman in college. And I was dumb and didn't put anything underneath it. When white glove check came around at the end of the school year, I had to use a knife and practically chisel off the baked remains. It took like four hours to do, seriously. I learned my lesson.

Sweet Breakfast Rolls

Grease a bundt pan. Arrange 18 frozen Rhoades rolls in the bottom of it. Melt one cube of butter and pour over the top of the frozen rolls. Sprinkle 1 pkg. of cook and serve butterscotch pudding on top of that. Sprinkle 1/2 cup brown sugar over that. Then sprinkle the desired amount of chopped pecans on top of that. Put a towel over the rolls and let them set overnight.

In the morning, set the oven to 350. Put a foil-covered cookie sheet with a lip around it under the bundt pan (the rolls will drip). Cook rolls 10 mins without any covering. Then cover with foil and cook for 25 more minutes.

When cooking time is done, take the cover off the rolls and flip them over on the foil-covered cookie sheet to serve.

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