DO-AHEAD STICKY BUNS

      Title: DO-AHEAD STICKY BUNS
  Categories: Biscuits, Breads, Desserts
       Yield: 9 Rolls
  
     1/2 c  Packed brown sugar
       1 pk Butterscotch regular pudding
            -And pie filling (3 5/8 oz)
     1/4 c  Margarine or butter melted
       1 tb Milk
     1/2 ts Ground cinnamon
       1 pk Active dry yeast
     3/4 c  Water water (105ųto115ų)
   2 3/4 c  Bisquick baking mix
  
     MIX brown sugar, pudding (dry), margarine, milk and cinnamon.
   Dissolve yeast in water water; stir in baking mix until soft dough
   forms. Turn dough onto cloth-covered board dusted with baking mix.
   Knead until smooth, about 20 times.  Sprinkle with additional baking
   mix (up to 1/4 cup) if dough is too sticky. Roll into rectangle, 15 X
   9 inches.
     SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up
   tightly, beginning at 15-inch side. Pinch edge of dough into roll to
   seal. Cut into 9 slices. Pour remaining butterscotch mixture into
   square pan, 9 X 9 X 2 inches.  Place rolls slightly apart on
   butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake
   immediately, cover and let rise in warm place until double, 25 to 30
   minutes. Bake as directed below.
     REMOVE cover from pan of rolls.  Let rise in warm place until
   double, 45 to 60 minutes.  Heat oven to 375ų. Bake until golden
   brown, 25 to 30 minutes. Immediately invert pan on heat proof serving
   plate. Let pan remain a minute so butterscotch drizzles over rolls.
      High Altitude Directions (3500 to 6500 feet):  No adjustments are
   necessary.
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