Ingredients
24 frozen cloverleaf rolls
1 c. brown sugar
1 (3 1/2 oz.) pkg. butterscotch pudding mix (not instant)
1/2 c. chopped pecans
1/2 c. butter or margarine, melted
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Rotating stand for smooth cake frosting and decorating
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Place one layer of frozen rolls in greased Bundt pan. Combine brown sugar, dry butterscotch pudding and pecans. Sprinkle half of the mixture on the frozen rolls. Add another layer of frozen rolls and the remainder of the pudding mixture. Pour melted margarine over top. Cover with a towel and let rise overnight. Bake for 35 minutes at 350°. Invert on serving plate. Serve with bacon, eggs, coffee or milk. Serves 8 to 10.