Bundt pan (or you can use a cake pan)
1 small pkg. instant butterscotch pudding
½ c. pecans chopped or walnutsRhodes rolls (or homemade dough)
½ c. butter
½ c. brown sugar

In a bundt pan, sprinkle about 1/3 to ½ of the package of pudding in the bottom of the pan. Sprinkle the pecans in the bottom of the pan. Put 12–13 frozen rolls into the pan on top of each other. In a saucepan, melt the butter and brown sugar. Make sure it is lukewarm and pour over the rolls. Put saran or plastic wrap on top of the pan and let rise. You can do this the night before when you go to bed and they will be ready to cook in the morning. Bake at 325 degrees for 15–20 minutes or until light brown. Immediately turn pan upside down onto a dish. You can also do these in a cake pan. You will have to sprinkle a little more pudding and use a few more nuts, and use a few more rolls and a little more butter and brown sugar. They are so good. My friend has them ready for Christmas morning. (Homemade dough will not take as long to rise.)