24 Rhodes rolls (thawed but cold)
½ small box butterscotch pudding mix (cook & serve)
½ c. chopped pecans
½ c. butter
½ c. brown sugar

Grease bundt pan, cut rolls in ½ and roll in dry pudding mix. Arrange in pan along with nuts. Sprinkle rest of pudding mix over top. Combine brown sugar and butter. Heat until butter melts. Stir well and pour over rolls. Cover with plastic wrap. Let rise until double or even with top of pan. Bake @ 350 for 30–35 minutes. Cover with foil the last 15 minutes of baking. Immediately invert pan onto serving platter. Serve.