1 (16 ounce) package frozen bread rolls, still frozen (I use Bridgeford's Parker House Yeast Roll Dough)
1 stick (4oz.) butter
1 (3 5/8 ounce) package butterscotch pudding mix
1 cup brown sugar
Chopped nuts, (optional)
Spray a bundt pan with non-stick spray. Sprinkle bottom of pan with chopped nuts if desired. Place rolls individually in pan. Melt butter and pour over rolls. Mix the dry pudding mix and brown sugar together. Pour this mixture over the frozen rolls and melted butter. Let the rolls rise overnight on countertop or cold (turned off) oven. This is necessary as the frozen rolls will need several hours to defrost and rise. Bake at 375 degrees F (190 C) for 20 minutes. When done, remove from oven and let sit 10 minutes. Invert onto serving plate. Serve warm or at room temperature.
Makes 8 rolls.
*Variation: You may use 1 1/4 cups melted butter, vanilla pudding mix, 4 teaspoons cinnamon, 1/2 cup brown sugar and 1/4 cup chopped nuts.
Source: Recipe Hall of Fame Cookbook
Submitted By: Heather Wilson