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| RECIPE FOR EMPTY KEG BAR BUTTERSCOTCH STICKY BUNS |
| Title: | Empty Keg Bar Butterscotch Sticky Buns | | Category: | Restaurant | | Rating: |  | Instructions:
Empty Keg Bar Butterscotch Sticky Buns1 (1 pound) loaf frozen bread dough
1/3 cup pecans, chopped
1 (3 1/3 ounce) box butterscotch pudding mix, not instant
1/4 cup butter
1/4 cup brown sugar Thaw one ready-made loaf overnight in the refrigerator (or follow package directions for thawing). When ready to make rolls, chop pecans, cut the loaf into 16 pieces and roll each in the chopped pecans. Place in a greased Bundt pan or angel food cake pan. Sprinkle with the butterscotch pudding mix. Combine butter and sugar and melt. Pour mixture over dough and cover. Let rise until double. Remove cover and bake at 375 degrees F for 18 to 22 minutes. Turn upside down to cool on a plate.
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