Sunday, August 8, 2010

Grandma Anderson's Carmel Pull- Apart Rolls

One thing I remember about Grandma Anderson is her yummy carmel rolls. When she came up to visit, she often made these for breakfast. I think my kids like them as much as I did. They gobbled up the entire pan.

Carmel Pull- Apart Rolls

1 cup butter
1/2 c brown sugar
1 small box non- instant butterscotch pudding
2 cups hot water
4 TBSP sugar
2 TBSP yeast
1 tsp salt
4 tsp oil
6 cups four

Dough: Place 2 cups of hot water in bowl. Add 4 TBSP sugar and stir to lukewarm. Sprinkle 2 TBSP yeast on top and allow yeast to bubble up. Add 1 tsp salt and 4 tsp oil. Add 6 cups of flour and knead. Place in greased bowl covered with sprayed plastic wrap and put them in the oven on warm for 30 minutes.
Spray bundt pan with non-stick cooking spray. Roll dough into 24 rolls and cut them in half and roll them in dry butterscoth pudding mix and lay them into the pan. Sprinkle remaining mix over the top.
Heat together 1 cube butter and 1/2 cup brown sugar until butter is melted and syrup is formed. Stir well and then pour over the rolls. Cover with sprayed plastic wrap and place back in warm oven until doubled in size or even with bundt pan.
Remove wrap and bake at 350 degrees for 30 minutes. Enjoy!