Breakfast Rolls Recipe
Servings: 8
Ingredients
- Butter
- 1 c. walnuts or possibly pecans, minced & divided
- 12-15 Rhodes frzn dinner rolls
- 1 (3 ounce.) pkg. butterscotch pudding mix
- 1/4 c. butter, melted
- 1/2 c. brown sugar
- Pam no stick cooking spray
Directions
- Note: Must prepare the night before. Spray a Bundt pan with Pam. Butter lightly and then cover the bottom with 3/4 c. minced nuts. Place frzn rolls around the pan and sprinkle with the dry pudding mix.
- Combine melted butter and brown sugar; drizzle mix over rolls and sprinkle with remaining minced nuts. Place in a cool oven overnight. Remove pan, heat oven to 325 degrees. Return pan to oven and bake for 30 min. Remove from oven and let rolls sit in pan for 2 min, then invert onto serving plate. Makes 12-15 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 188 | 65% |
| Total Fat 21.6g | 27% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 279mg | 12% |
| Potassium 54mg | 2% |
| Total Carbs 24.29g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 23.4g | 16% |
| Protein 1.2g | 2% |
