Rhodes Rolls....

Ohh!  I LOVE Rhodes Rolls!  I love them just as rolls and I love, Love, LOVE to make "monkey bread"....AKA Butterscotch bubbleloaf (from Rhodes rolls cookbook).  I am going to give 5 lucky people a FREE bag of Rolls...ANY kind.  They make white, wheat, cinnamon, orange, garlic....SO many choices!  Theses are also great for Thanksgiving!  So...


If you want to win....Just leave a comment with your name and first part of your email address.  The winners will be announced on October 21st.  If you want an extra entry....."like" me on Facebook (Reidhead Randomness)...There is a link to the right....Just leave a comment that you like me too...


Heres the recipe:

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Instructions

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any 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.