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Sticky Toffee Nut Rolls

1 loaf Bridgford Frozen Ready-Dough®, thawed or
12 White or Parkerhouse rolls, thawed
¼ cup melted butter or margarine
½ cup light brown sugar
¼ cup light corn syrup
¼ cup almonds
2 (1.4 oz ea) chocolate-covered butter toffee candy bars

Divide loaf into 12 equal slices, set aside. grease a 12 cavity muffin tin. In a medium size saucepan over low heat, melt butter. Add sugar and corn syrup, stir over low heat for one minute. Remove from heat and set aside. Chop up candy. Place 1 teaspoon of candy and 1 teaspoon of sliced almonds in each muffin tin. Divide sugar mixture evenly between each muffin tin cavity. Place a slice of dough over syrup. Let the dough rise until almost double in size. Bake in a preheated 375° oven for 15-20 minutes. Remove from oven and immediately invert rolls so that they sit in the cooling rack upside-down with tin side up. Leave pan on rolls for a few minutes to let syrup mixture drain out of pan and over rolls. Carefully remove pan. Spoon any remaining toffee mixture left in pan over rolls.

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