Ingredients
24 frozen dinner rolls (approx. 1 bag)
1 3/4 ounces butterscotch pudding mix (cook and serve)
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped nuts (optional)
Method
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Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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You can use your own frozen yeast dough. Arrange rolls in a greased fluted tube pan (bundt pan) or use a normal baking pan. Sprinkle dry pudding mix over rolls. Cook butter, brown sugar, cinnamon, and nuts over low heat until sugar dissolves and mixture bubbles. Pour this mixture over the rolls. Cover tightly with foil and stand on countertop overnight. Next morning bake at 350 degrees for 30 minutes. Let stand 5 minute Invert carefully on serving dish.