1 pkg. Rhodes frozen bread rolls (use 20 of the 36 rolls)
2 small boxes of butterscotch pudding (not instant)
1 c. brown sugar
1/2 c. butter
1/4- 1/2 c. pecans

Put the sugar, butter, and pudding in a sauce pan. Cook until well blended. Place 10 frozen rolls in greased bundt pan. Pour half of the sugar mixture and half of the pecans over the rolls.

Repeat with the remaining rolls, sugar mixture, and pecans. Let rise (usually 3 hours).

Bake at 375°F for 30-40 minutes. If pecans start to burn, place tin foil on top to lightly cover the rolls. When done, let sit in pan a few minutes to form bundt shape. Then, while protecting hands with over mitts, place a large plate or platter on top of rolls and turn it over. Remove bundt pan.