Ooey, gooey goodness.

16 May

Frozen bread dough was very popular in the 70s and 80s. I remember making both garlic bread and gooey sweet rolls using Rhodes Frozen Dough in a bundt pan. I was looking for a special treat to make for my grandchildren who are in town this weekend – and was delighted find Bake Breads from Frozen Dough (1980) by Sylvia Ogren tucked away on a shelf in my kitchen. The cover is missing – proof it was used a lot – so it was easy to miss! The Butterscotch Bubble Loaf was exactly what I was itching to try. I’ll include the recipe here – but I must be honest – and share that I found an almost identical recipe but one that was far easier to make and took far less preparation. Note, both work. The alternate recipe allowed me to sleep in this morning – and still have warm, gooey butterscotch rolls for the kids!

Butterscotch Bubble Loaf

6 tablespoons butter or margarine, melted

1 loaf frozen white bread dough or 1 pound dinner rolls

1 package 3 to 3 1/2 ounce butterscotch pudding and pie filling mix (not instant)

1/4 cup brown sugar

1/2 teaspoon cinnamon

Generously butter 12-cup bundt pan. Cut partially thawed loaf into 25 pieces or use frozen rolls. Place pieces in pan. Sprinkle with pudding mix, brown sugar and cinnamon. Drizzle with remaining butter. Cover; let rise in warm place until light or doubled in size, 3 to 4 hours. Bake at 375 degrees for 25 to 30 minutes. Let stand 30 to 60 seconds. Turn onto plate which has been lined with wax paper.

Alternate recipe:

20 frozen bread dinner rolls

1 3.5 ounce package regular butterscotch pudding (not instant)

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup butter

Grease a bundt pan. Place the 20 rolls around the pan. Sprinkle 1/2 package butterscotch pudding over rolls. Sprinkle the cinnamon on top. Melt the butter and mix with the brown sugar. Drizzle over rolls.

Cover with a damp cloth and let rise overnight. Bake at 350 for 25 minutes (my batch needed an extra 10 minutes!). Cook for about 10 minutes and then cover with aluminum foil. The top browns fast! The aluminum foil will help them to cook throughout and not brown the top quite as fast. But cook for the whole time or else the rolls on the bottom will be doughy!

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