- 20-24 small dinner rolls (thawed but do not allow to rise)
- 1/2 box cook (not instant) butterscotch pudding
- 1/2 cup (chopped) pecans
- 1 stick butter
- 1/2 cup brown sugar
Directions:
Line dutch oven with foil then spray with Pam. Cut rolls into 4 pieces. Roll in pudding, arrange in oven with 1/8 inch between, sprinkle remaining pudding over top, melt butter and sugar until syrup, pour nuts over rolls, pour syrup over top. Allow to rise until double in size. Bake at 325 for 30 to 40 minutes. Place 9 coals on bottom and 16 on top.
Submitted by: Stephanie Thacker
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