Butterscotch Bubble Loaf Food

BUTTERSCOTCH BUBBLE LOAF RECIPE

Steps:

• Cut dinner rolls into thirds. Arrange half of the cut rolls into the bottom of the pan. Sprinkle half of the pudding mix over the rolls, and sprinkle with half of the walnuts. Then repeat.
• Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls.
• Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
• Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking.
• Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

BUTTERSCOTCH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together the flour, baking soda, salt and brown sugar. Stir in the eggs, buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.

BUTTERSCOTCH BUBBLE BREAD (MONKEY BREAD)

Steps:

• Mix all dry ingredients in a dish.
• Place melted butter in another dish.
• Split loaf of bread in half long ways, then each half in half again long ways.
• Cut into 1 inch cubes.
• Dip each cube into butter, then into dry ingredients, covering well.
• Place into well greased bundt pan.
• Sprinkle any remaining dry ingredients and butter over top.
• Let rise 1 hour.
• Bake @ 350 for 20 minutes.
• Remove from oven and let stand ONLY 2 minutes.
• Place plate or platter on top of pan and invert.

CINNAMON-BUTTERSCOTCH BUBBLE BREAD

Steps:

• In a small bowl, mix the brown sugar, sugar, pudding mix and cinnamon. Place 12 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1/2 cup pecans and 1/4 cup butter. Repeat layers., Cover with a kitchen towel; let thaw and rise at room temperature until doubled, about 6-8 hours., Bake at 350° for 25-30 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 5 minutes before inverting onto a serving plate. Serve warm.

BUTTERSCOTCH BUBBLE LOAF

Steps:

• 1. Spray bundt pan or tube pan with cooking spray. If you are making these at night, no need to preheat oven just yet...LOL
• 2. Cut rolls in half and dip in half the box of dry pudding mix. Arrange them in pan, alternating with nuts until rolls are used up.
• 3. Sprinkle remaining 1/2 box of pudding mix and nuts over top of rolls.
• 4. Combine brown sugar, cinnamon and butter. Heat til butter is melted and syrup is formed. Pour over rolls. Cover with plastic wrap that has been sprayed with cooking spray and let rise til double. Remove plastic wrap.
• 5. Bake at 350 degrees for 25-35 minutes or until golden. Let set 10 minutes and invert onto serving platter, scraping out caramel mixture as needed onto rolls.