This is a recipe generously shared with us by one of my coworkers and his wife. Mr. and Mrs. French have made these many a time for us at the ‘ole office, and the work-slogged brains there have been sent many messages by their corresponding taste buds and bellies that they are good. I know, too, that the French’s have won an award or two for them at BBQ competitions, so naturally I had to beg for the recipe when we opened the interweb doors to this place. People, we have success! The Full Fork Ahead kitchen has tackled these sticky creatures and found them to be mmm hmm good.
First you visit your fine, fine grocer(s) and you search and search until you find these elusive creatures called Parkerhouse style rolls. They’ll be loose, uncooked and frozen dough balls (or squares, or whatever) in a plastic bag. Shiny! (Brands are hella likely to differ in your area.)
J to the E to the LL-O, baby! Lesson numero uno: Do you see that phrase, cook & serve? Don’t be a menace to your sticky buns and buy the instant. Do. Not. Lesson numero dos: If you actually find these guys, you might want to buy at least two boxes, as they can get hard to find. I’m betting you’ll want to make this recipe a second time.
The beauty of this recipe, the sheer mad genius of it, is you’ll do most of the work the night before you make them! First, spread ya some nut and raisin lovin’ around in a large baking dish. Yes, that’s a whole lotta nuts and raisins. You’ll like it. You already do.
Tip on the frozen rolls: Apparently, according to Mr. French, rolls like these will rise less the longer they’re in the freezer, so don’t wait too long to use them. Spread them over the nuts and raisins, giving them room to rise.
Evenly dust on that butterscotch pudding mix. Its like the magical fairy dust for this recipe.
The rolls are probably starting to thaw by now (especially if you’re in the middle of a blazing hot summer like we are), and look – they’re getting a tan.
Introduce some butter, brown sugar and vanilla and…
…create your very own to-die-for caramel pit of awesomeness! Nom de-nom nom.
Turn those thawing, fairy-dusted rolls into pampered pretties. Be sure to use every last drop.
Now put ’em in the cool, not-on oven. G’night wittle stickybuns. Rise your wittle hearts out! The family’s gotta eat in the a.m.
This is what greets you in the morning. Raaawwrrr!
After you’ve baked them and turned them onto a cookie sheet or platter, this behemoth of a breakfast sweet is what awaits. Doesn’t it look like it goes on forever and ever? Which I’m all for.
These are absolutely fantabulous with a hot cup of coffee. That goes for any time of the day. So feel free to have some in the a.m., midday, the evening…
Prep Time: 10 minutes Cook Time: 20 minutes Level: Easy Serves: A LOT
- 1 pkg. frozen Parkerhouse style yeast rolls
- 1 C raisins
- 1 C pecans
- 3/4 C brown sugar
- 1 1/2 sticks butter
- 1 tsp. vanilla
- 1 pkg. JELLO cook&serve butterscotch pudding mix
Arrange both the raisins and nuts on the bottom of a large baking dish, or 9×13 pan. You can leave the nuts whole or break them into pieces. Sprinkle the butterscotch pudding mix evenly over rolls. In a small saucepan over medium heat, melt the butter and add in the brown sugar and vanilla. Heat till boiling. The mixture will thicken more as it cools. While still warm, pour the sauce evenly over the rolls. Place the dish in the oven and leave it overnight to rise.
In the morning, without removing the rolls, turn the oven on to 350 degrees and bake for 30 minutes. Carefully turn rolls onto a large platter or cookie sheet and serv ’em up.
Great for overnight guests or bed-and-breakfast type scenarios.
This recipe makes a lot – the bag of rolls I bought had 24 rolls. You can easily cut this in half if you want to make a smaller amount.
These were the best, of course, the day they were cooked. They’re still OK the next day, but I wouldn’t suggest serving them much more beyond that. The bread seems to get tougher the longer they were kept in the fridge. This might just be a characteristic of the brand of rolls I bought, too. It’s also another good reason, besides trying not to eat them all yourself, to wait till you have a bit of a crowd to serve them to.