Sticky Buns
What you will need:
Bundt Pan
Walnuts or Almonds or Pecans (optional)
Rhodes White Dinner Rolls (FROZEN)
1 Cube Butter
1/2 Cup Packed Brown Sugar
1 3oz Package of COOK AND SERVE Butterscotch Pudding (Powder)
Place a handful or so of nuts in the bottom of the Bundt Pan. Place about 12-13 Frozen Dinner Rolls on top of nuts in a single layer (touching but not overly packed in!). Sprinkle Brown Sugar around on top of Frozen Rolls. Sprinkle the Powder of the Butterscotch Pudding on top of the Brown Sugar. Melt Butter in Microwave for about 25 sec. Pour Butter over all in the pan.
Let rise (I usually let it rise over night, but you can speed rise the rolls just follow directions on the package).
Preheat oven to 350* and place pan in center. Cook for 18-20 min or until rolls are brown (dark not light brown).
Remove from the oven. Using care, place a LARGE dish face down over Bundt pan. Hold the plate to the pan and flip both over to remove the rolls. Be VERY careful since the mixture is VERY hot. Let stand for a few minuets to let the mixture to thicken a bit. Serve and Enjoy!!
