Butterscotch Bubble Loaf Recipes

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.

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.

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 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.

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.