1 c. nuts, chopped
1 pkg. (approx. 10) Rhodes frozen dinner rolls
1 (3 oz.) pkg. butterscotch pudding mix (not instant)
1/4 c. butter, melted
1/2 c. brown sugar

Butter a bundt cake pan heavily and then cover the bottom with 3/4 cup chopped nuts. Place frozen rolls around the pan and sprinkle with the dry pudding mix. Combine the butter and brown sugar; drizzle with mixture over the rolls and sprinkle with remaining chopped nuts. Place in a cold oven overnight. Remove pan, heat oven to 325 degrees, return pan to oven and let sit in pan 2 minutes, then invert onto serving plate.