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Round rings for perfectly shaped fried eggs and small pancakes
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Round rings for perfectly shaped fried eggs and small pancakes
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Grease a standard size bundt pan. 2. Melt butter and brown sugar in a saucepan over medium-low heat. Set aside. 3. Put frozen rolls in the bundt pan. 4. Sprinkle the pudding powder, cinnamon and nuts over the rolls. 5. Last, pour butter and sugar mixture over the rolls. 6. Cover with foil and set the pan on the counter overnight. 7. In the morning, preheat your oven to 350 F. Bake at 350 F for 30-35 minutes. 8. Remove pan from oven and set it on a rack. Let cake set for a few minutes then turn onto a plate and serve! Notes: If the top starts to get too brown during baking, cover with the foil for the last 5-10 minutes.