[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BUTTERSCOTCH BUBBLE BREAD[/title][fusion_text]Week of April 14th-18th 2014
1/2 Pkg. (48 oz.) Frozen White Dinner Roll Dough (18 Rolls, thawed)
1 Small Box (4 serving size) Cook and Serve Butterscotch Pudding and Pie Filling Mix
1/3 Cup Brown Sugar 1/3 Cup Butter 1 Cup Chopped Pecans Vegetable Oil
Brush fluted Bundt pan with vegetable oil. Put pudding mix in a small bowl. In a microwavable bowl, combine the butter and brown sugar and microwave on HIGH for 1 minute or until melted Cut rolls in half and dip each roll in pudding mix, covering thoroughly. Arrange half of rolls in prepared pan. Sprinkle with half of the pecans. Arrange remaining dough in pan. Sprinkle with half of the pecans. Arrange remaining dough in pan. Sprinkle with remaining pecans. Pour butter and brown sugar mixture over rolls. Cover with plastic wrap and let rise in a warm place until double in size. Remove plastic wrap and bake at 350 degrees for 30-35 minutes or until golden brown. Cool 1 minute and then invert onto serving platter.
[/fusion_text][/fullwidth]