A recipe from my Grandmother. She was raised on butter but still used margarine if a recipe called for it. This is an old school deeply sugar-shocking sweet roll topping.
Servings: Tops 12 rolls. Calories: 180 per roll. Equipment: Mixing bowl, rubber scraper.
1 1/2 C Granulated Sugar
6T Margarine
2T Milk
1 Pkg Butterscotch Pudding mix. Small box is generally 3.5 ounce.
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In a microwave safe bowl, melt the margarine for approximately 30 seconds. Add the sugar, still the slightly dissolve. Add the milk and then the dry butterscotch mix. Stir. This will be a thicker batter. Spread in the bottom of the pan where you intend to bake the rolls. Once rolls baked to their directions, all the rolls to cool slightly and flip the pan to reveal gooey sweet rolls. Serve warm.
Bon Appetit.
