Ingredients:
16-20 Rhodes rolls- frozen.
1 cube butter
1 sm. pkg. vanilla cook pudding (not instant)
3/4 cup brown sugar
Add nuts if you want.
Directions:
Put any nuts you want first in a bunt pan.
Melt butter in small bowl
Mix pudding powder and brown sugar in bowl.
Roll frozen roll in melted butter and then in mixture.
Place in bunt pan.
Put about 16 - 20 rolls in pan.
Pour the rest of the butter and mixture over the rolls.
Spray plastic wrap and put over rolls.
Put in oven over night to rise. (8 hours)
I somtimes put it in the fridge if you have a longer time from prep to serving than 8 hours.
When ready to bake take off plastic wrap and put some foil on to protect the tops from burning.
Bake at 350 for about 20 mins. (when ever rolls are done)
When done turn over on plate while still hot.
Roll frozen roll in melted butter and then in mixture.
Place in bunt pan.
Put about 16 - 20 rolls in pan.
Pour the rest of the butter and mixture over the rolls.
Spray plastic wrap and put over rolls.
Put in oven over night to rise. (8 hours)
I somtimes put it in the fridge if you have a longer time from prep to serving than 8 hours.
When ready to bake take off plastic wrap and put some foil on to protect the tops from burning.
Bake at 350 for about 20 mins. (when ever rolls are done)
When done turn over on plate while still hot.
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