Butterscotch Rolls
18 dinner rolls, frozen
1 small package butterscotch pudding
1/4 cup pecans, finely chopped
1/2 cup brown sugar
1/4 cup margarine or butter
1 small package butterscotch pudding
1/4 cup pecans, finely chopped
1/2 cup brown sugar
1/4 cup margarine or butter
Generously grease bundt pan.
Sprinkle nuts on bottom and lay frozen rolls on top, evenly distributed.
Sprinkle with dry pudding mix.
Bring margarine and brown sugar to boil and pour over rolls.
Cover with waxed paper and let set overnight.
In the morning, preheat oven to 350°.
Remove waxed paper and bake for 20 minutes.
Invert immediately onto serving plate.
Sprinkle nuts on bottom and lay frozen rolls on top, evenly distributed.
Sprinkle with dry pudding mix.
Bring margarine and brown sugar to boil and pour over rolls.
Cover with waxed paper and let set overnight.
In the morning, preheat oven to 350°.
Remove waxed paper and bake for 20 minutes.
Invert immediately onto serving plate.
"The Butterscotch Rolls are somewhat of a tradition at the Hatter get togethers. It's easy for a breakfast treat when everyone comes to Mom's (Sharon Hatter) for a visit."