1 pkg. Rhodes sweet dough (2 loaves)
1 sm. pkg. instant butterscotch pudding
1 stick butter
1/2 c. packed brown sugar
1/2 c. chopped pecans, optional

1. Set dough on counter (in package) until it is sliceable. Cut 1 inch slices and then cut into 4th's. Roll slightly to take the edges off each piece - toss into an ungreased tube pan. Sprinkle with nuts at this time.

2. Sprinkle dry instant pudding all over the top of the dough balls.

3. Melt butter and sugar together - bring to a boil.

4. Pour brown sugar mixture all over the top of the dough.

5. Cover with Saran wrap and put in refrigerator overnight. In the morning, bake at 350 degrees for 25-30 minutes. Serve warm!

Hint: Take out of pan while still warm - too hard to do when it's cool.