Thursday, November 23, 2006

Butterscotch Breakfast Rolls

Every Thanksgiving and Christmas morning (and vacation if we are in a rented condo, etc.) I make butterscotch sweet rolls and my family is craaaazy about them. Jordan just walked in the door moments ago from spending the night at a friends house and said, "Mom...you have to start making two pans of these rolls instead of just one...there aren't enough!" I could probably make several pans and they would still say they aren't enough. It's the sort of thing you could just keep eating and eating. Try these...I promise, you'll like them.




BUTTERSCOTCH SWEET ROLLS
1 box or bag of frozen dinner rolls. (You can use the kind that is in frozen dough form, or the ones I prefer are Sister Schuberts frozen yeast rolls. When using Sister Schuberts they are already pre-baked and you just take them out of the freezer and they quickly warm up. Using Sister Schuberts I make the rolls the morning of.  If you use the ones that are in frozen dough form you have to prepare the recipe the night before, but it's still very easy to do.)

Ingredients
1 bag/box rolls
1 small box of butterscotch pudding (the kind you cook - NOT instant)
1/2 cup light brown sugar
1 stick melted butter

If using frozen dough rolls get them out the night before. Spray a 9 x 13 pan  or grease it with oil. Place frozen rolls in the pan. (I usually use Parkerhouse frozen dough rolls when doing the night before.) Mix the other three ingredients in a bowl and spoon it over the rolls.  If doing the overnight method, place a kitchen towel over the bundt pan and keep it in the oven (cold - not turned on) all night long. When you wake up in the morning, take the towel off, and turn the oven on to 325 degrees. Bake for about 20-30 minutes, or until it looks done. Don't let rolls burn. Let them get just lightly brown and cook just long enough for them to be done on the inside. Take rolls out of oven, turn over onto a plate and serve. (You'll need to eat them with a fork as they are real "gooey" but so yum!)

Now, as I said before, my first choice is to make these rolls using Sister Schuberts brand.  They are much better that way in my opinion.   If using Sister Schubert's rolls, they come in a bag of 10, and  I take them out the morning of, and put them in a 9 x 13 pan.  I mix the other three ingredients and spoon it on top, bake a few minutes, then turn the rolls over and make sure they are totally coated in the gooey coating.  Then after about 10-15 minutes take out and serve immediately.

So good!

1 comment:

Anonymous said...

We made these! They are SOOOO good.