Yield: 9 Rolls
|½ cup||Packed brown sugar|
|1 pack||Butterscotch regular pudding And pie filling (3 5/8 oz)|
|¼ cup||Margarine or butter melted|
|½ teaspoon||Ground cinnamon|
|1 pack||Active dry yeast|
|¾ cup||Water water (105øto115ø)|
|2¾ cup||Bisquick baking mix|
MIX brown sugar, pudding (dry), margarine, milk and cinnamon.
Dissolve yeast in water water; stir in baking mix until soft dough forms. Turn dough onto cloth-covered board dusted with baking mix.
Knead until smooth, about 20 times. Sprinkle with additional baking mix (up to ¼ cup) if dough is too sticky. Roll into rectangle, 15 X 9 inches.
SPREAD ¾ of the reserved butterscotch mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until double, 45 to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30 minutes. Immediately invert pan on heat proof serving plate. Let pan remain a minute so butterscotch drizzles over rolls.
High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.