1 pkg. yeast
1/4 c. warm water
1 pkg. butterscotch pudding
1 1/2 c. milk
4 1/2 to 5 c. flour
1 tsp. salt
2 beaten eggs
1 stick and 1 tbsp. butter

Prepare pudding using 1 1/2 cups milk. Add butter, salt, and beaten eggs to pudding mixture. Blend pudding mixture into yeast. Add flour, beating after each addition. Knead 5 minutes. Let rise 1 1/2 hours or until it doubles in size. Divide dough into 4 parts. Roll each into a 12 inch circle. Cut each circle into 12 pie shapes.

FILLING:

2/3 c. coconut
2 tbsp. flour
1/2 c. butter, melted
2/3 c. brown sugar
1/2 c. chopped nuts

To each pie shape, add 1 teaspoon filling. Roll into crescent shape. Place on greased cookie sheet. Rise 1 hour. Bake at 375 degrees for 12 to 15 minutes.

GLAZE:

1/4 c. brown sugar
2 tbsp. milk
2 tbsp. butter
1 c. powdered sugar

Combine first 3 ingredients. Boil 1 minute. Stir in powdered sugar. Pour glaze over warm rolls.