Prep 20 mins
Cook 27 mins
This recipe came from Wendy Fitch in Weiser, ID. Prep time doesn't include rising time.
- 22 unbaked frozen dough rolls
- 1⁄2 cup brown sugar
- 1⁄2 cup butter, melted
- 1⁄2 cup dry butterscotch pudding mix
- Place bread rolls in a casserole dish.
- Sprinkle brown sugar and pudding mix over rolls.
- Pour melted butter over the top.
- Let rise overnight.
- Bake @ 375°F for 25-27 minutes.
Well, these rolls taste very good. I do, however, question the amount of rolls listed - 22? I notice from the pictures that the other reviewers didn't seem to use 22 rolls. It's more like 10 or 12? I used Rhodes rolls also as that's all my grocery store had. Twenty-two would never fit in a "casserole" dish. I used an 8x8 and I got about 12 in it. I think that was even too many. Next time I will use a 9x13 baking dish since they do expand quite a bit. There was plenty of delicious topping, though, I'd say. It all sunk down into the rolls. Thanks for sharing! Made for Gimme 5 tag.
I used the rapid rise method as written on the bag of rolls and they were good to go in 1 1/2 hours. I wouldn't call them sticky buns but they sure were sweet. Had these as a breakfast treat with fresh fruit. Made for PRMR.
Yummy! I just pulled these out of the oven and they are a treat. I used Rhodes rolls and since I had forgotten to let them rise overnight, I used the rapid rise (quick) method on the bag. I made a 9 roll batch but had wanted to add more topping as another reviewer mentioned. I accidentally had the full recipe up and used the full amounts which is why they appear less risen...they were fine until I over-topped them. Taste great! Other than my faux-pas, I made as directed - baked at 375 for 25 minutes. Perfect! Will make again - thanks for posting Lynn!! **Made for AussieTag 2008**