Restaurant Recipes
Empty Keg Bar Butterscotch Sticky Buns
Ingredients
- 1 (1 pound) loaf frozen bread dough
- 1/3 cup pecans, chopped
- 1 (3 1/3 ounce) box butterscotch pudding mix, not instant
- 1/4 cup butter
- 1/4 cup brown sugar
Instructions
- Thaw one ready-made loaf overnight in the refrigerator (or follow package directions for thawing).
- When ready to make rolls, chop pecans, cut the loaf into 16 pieces and roll each in the chopped pecans.
- Place in a greased Bundt pan or angel food cake pan. Sprinkle with the butterscotch pudding mix.
- Combine butter and sugar and melt. Pour mixture over dough and cover. Let rise until double.
- Remove cover and bake at 375 degrees F for 18 to 22 minutes.
- Turn upside down to cool on a plate.
Attribution
Posted by Gayle at Recipe Goldmine 7/23/2001 9:11 pm.
Source: goerie.com