Butterscotch Bubble Loaf Food

OVERNIGHT BUBBLE BREAD

Steps:

• Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
• Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Bake for 20 to 30 minutes, until golden brown.

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.

BUTTERSCOTCH BUBBLE LOAF

Steps:

• Butter a 12 cup bundt pan or 9 inch cake pan.
• Sprinkle the pan with nuts.
• Cut the loaf into 24 pieces and place them in the prepared pan, then sprinkle them with pudding mix and brown sugar.
• Cover and let rise in a warm place for about 45 minutes or until double in size.
• Bake in a 375 degree oven for 30 minutes.
• Let the loaf stand for about 1 minute before turning it out onto plate.

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.

GARLIC BUBBLE LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 grease 9x5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 35-40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.

BUBBLING BREAD STICKY BUNS

Steps:

• Grease a 9-inch fluted tube pan (such as Bundt®).
• Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
• Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
• Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
• Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

BUTTERSCOTCH BUBBLE LOAF

Steps:

• Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. 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.

GARLIC BUBBLE BREAD

Steps:

• In a bowl, combined butter, parsley, garlic powder and garlic salt.
• Cut dough into 1" pieces; dip into butter mixture.
• Layer in a greased 9" x 5" x 3" loaf pan.
• Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees for 30 minutes or until golden brown.