Submitted by: Jen Wilson
24 Rhodes rolls, thawed but still cold
1/2 small box non-instant butterscotch pudding mix
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup butter or margarine
Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap.
Let rise until dough doubles in size or is even with top of bundt pan. Remove wrap and bake at 350 degrees for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not under bake. Immediately after baking invert onto a serving platter.
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