August 26, 2008
· Filed under Appetizers, Breads
Prep: 5 min.
Bake: 20 min.
Yield: 12 servings
Ingredients
2-2 ½ packages of Pillsbury Hungry Jack Biscuits
1 stick of Butter, melted
2 tsp. of Lawry’s “Pinch of Herbs” seasoning
1. Arrange biscuits around bundt pan.
2. Add seasoning to melted butter.
3. Pour mixture over top of biscuits.
4. Bake at 400° for 20 minutes.
5. Remove from bundt pan and serve immediately.
Tips & Variations:
August 26, 2008
· Filed under Breads, Breakfast, Deserts · Tagged bread, Breakfast, coffee cake, culinary arts, dessert, overnight, recipe
Prep: 10 min
Inactive Prep: 8-10 hours
Bake: 30 min
Yield:8-10 servings
Ingredients
- 18-20 unbaked frozen dinner rolls
- 1 (3 oz.) package regular butterscotch pudding mix (not instant)
- 1/2 cup brown sugar, packed
- 1/2 teaspoon groundcinnamon
- 1/2 cup pecans, chopped
- 1 stick (1/2 cup) butter, melted
- The night before place frozenrolls in well greased Bundt pan
- Sprinkle dry pudding mix over rolls.
- Sprinkle brown sugar over pudding mix.
- Sprinkle ground cinnamon over pudding mix.
- Sprinkle chopped pecans over top.
- Pour melted butter over all.
- To prevent the dough from forming a hard crust while it’s rising overnight, cover with a damp towel or tightly wrap with plastic wrap.
- Let rise overnight at room temperature, about 8-10 hours.
- Preheat oven to 350 degrees.
- Bake in oven for 30 minutes.
- Remove from the oven and allow to cool for 5 minutes.
- Turn over onto a serving platter to remove.
- Serve by pulling apart chunks with a fork.
