Butterscotch Bubble Loaf

Best Bubble Bread In the World: A friend made this at a primary activity. They were so good even Chad couldn't stop eating them. I can't wait to try them out. She said she just makes bread dough in her bread maker and uses it instead of Rhodes dough. This recipe is definitely worth trying.


Butterscotch Bubble Loaf
18-20 Rhodes frozen pan rolls, cut in half (or dough for rolls)
1/2 box butterscotch COOK AND SERVE mix (not the instant!!) about 1/3 c.
1/2 c. brown sugar
1/2 c. butter
1/2 c. chopped pecans (optional)
Bundt pan

Spray pan with non-stick cooking spray. Cut semi-thawed pan rolls in half and dip them in dry pudding mix. Arrange rolls in bundt pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter and heat together until butter is melted and syrup is formed. Pour over pan rolls. Cover with plastic wrap. Let rise until double in bulk. (2-3) hours if using the Rhodes rolls, only about 10-15 minutes if using homemade rolls. Bake at 350 for 30 minutes. Invert bundt pan onto a serving plate when rolls are done.

We also like to do something similar to this, but instead we do a herb-loaf. I melt about 1/2 c. butter and put garlic salt, oregano, thyme, basil, and whatever other spices I have in the cupboard that sounds good, and dip the rolls in that, and then pour the remaining butter mixture over the top of the rolls and bake until done. It's good with just about anything!