Bubble rolls play big role in family traditions

Carol Redenbaugh offers Bubble Rolls, a Redenbaugh family tradition.

Carol Redenbaugh offers Bubble Rolls, a Redenbaugh family tradition.

Traditions have always been an important part of the Redenbaugh family. Including bubble rolls.

For more than a decade the kids approached us on December 24 for a quick review of our traditions, lest we get some detail out of order.

Kimber would say, “OK, after we get home from Christmas eve services, we get to open a present with pajamas in it, before we go to bed. When we wake up, we come to your bed in our new pjs and we have our stockings. After emptying the socks, we eat bubble rolls and then we go open stuff under the tree. Right?”

Bubble rolls were first baked on Christmas 1970, the year our first child was born. For over 20 years, before moving to Sedona from Virginia Beach, VA in 1992, I made bubble rolls the hard way, getting up at 3 a.m..

Then at our Graham B&B Inn in the VOC we learned an easier method: a 5-minute easy prep and a 30-minute bake on Christmas morning (see attached recipe.)

Now our kids have kids and the bubble roll tradition continues.

This past holiday, we arrived for our annual ski trip in Park City, Utah on December 26, and that is when we found that bubble rolls can be enjoyed even if in a different sequence. We know because another family tradition is the “PIT & PEAK” moment at dinner when each family member tells his pit (worst event) and peak (best occurrence) for the day. I happily report that bubble rolls made a lot of peak lists on December 27.

If you are just starting a family or perhaps having your first grandchild, there is no better time to start a tradition. Maybe bubble rolls can play a part..unless, of course, you don’t like warm, soft, sweet, gooey rolls that taste like they are coated in caramel and nuts.

BUBBLE ROLLS

(makes 12 servings)

1 package (24 ounces) frozen roll dough

1 package (3.4 ounces) regular butterscotch pudding mix

¾ cup brown sugar

¼ cup white sugar

½ cup coarsely chopped walnuts

½ Cup butter, melted

Spray a 10-inch solid bottomed tube or angel food cake pan with a nonstick cooking oil spray. Place the dough in the pan covering the entire bottom.

Combine the pudding mix and sugars and pour evenly over the rolls. Pour the melted butter over all.

Cover loosely with aluminum foil which has ben coated with cooking oil spray. Leave overnight to rise.

When ready to bake, preheat oven to 350°.

Bake for 30 minutes or until browned and cooked through. Immediately invert on a place and serve.

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