Butterscotch Bubble Loaf

Ingredients:

24 Rhodes white rolls, thawed but still cold
½ small box non-instant butterscotch pudding mix
½ cup pecans, chopped
½ cup butter, melted
½ cup brown sugar

Directions:

Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange rolls in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of 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 serving platter.

Submitted By: Jodi VanSkiver