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BUTTERSCOTCH BUBBLE BREAD 
1/2 to 3/4 c. brown sugar
1 sm. pkg. whole pecans
1 pkg. Rhodes frozen dinner rolls
1 (3 oz.) pkg. instant butterscotch pudding
1 stick butter

Spray bundt pan or angel food pan with Pam. Distribute pecans evenly on bottom of pan. Place frozen rolls on top. Sprinkle with brown sugar and butterscotch pudding. Slice butter and place on top. In warm kitchen let rise overnight or until double in size. Bake at 350 degrees for 30 minutes. Invert onto serving plate.
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