1 pkg frozen Rhodes dough balls
1 6oz pkg of cook butterscotch pudding (or 2 - 3.5oz pkgs)
1/2 cup melted butter
1/2 cup brown sugar
Pre-heat oven to warm. Grease bundt pan. Place 15-18 rolls in pan and sprinkle with pudding. Dissolve brown sugar in the melted butter and pour over rolls. Cover with plastic wrap and let rise over night in oven, or for 8 hours. Bake for 20-28 minutes at 325 degrees. Let cool 5 minutes then turn bundt pan over onto serving plate and scrap all the butterscotch sauce over the rolls.
Helpful hint on the rolls: When you cover the rolls with the saran wrap make sure you spray the saran wrap and put it on loosely so that the rolls have room to rise. I also put my bundt pan on a cookie sheet in the oven so that when you cook them the drippings don't make a mess in my oven.
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