Always a favorite and you make them the night before.
Ingredients:
- 1 package Bridgford bread roll – frozen (I cut them in half or quarters)
- 1 package instant butterscotch pudding (or vanilla instant pudding)
- 3/4 c brown sugar
- 1/2 c butter, melted
- 1/2 c nuts
Directions:
- Butter or spray a bundt pan. (Or crowd/layer in flat pan)
- Put rolls in the pan.
- Sprinkle pudding, brown sugar and nuts over the rolls in pan.
- Let rise overnight (8 HOURS).
- Bake at 350 for 30 minutes.
- Cool 10-12 minutes.
- Turn over on plate and remove bundt pan.
Serves: 6 – 8
Source: 5 Ingredients or Less, Gail McAuley, Lincoln High School, Stockton, CA
