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24 Rhodes dinner rolls, thawed (about 1 to 1-1/2 hours) but still cool, cut in half
1 (4-serving size) box cook-and-serve butterscotch or vanilla pudding
1/2 cup chopped pecans
1/2 cup light brown sugar
1/2 cup (1 stick) butter
- Coat a 12-inch Bundt pan with nonstick cooking spray.
- Place the butterscotch pudding mix in a shallow dish. In small batches, dip the rolls into the dry pudding, coating evenly. Arrange rolls in Bundt pan, alternating with pecans. Sprinkle remaining pudding mix over the top.
- In a medium-sized microwave-safe bowl, combine brown sugar and butter and microwave 1 minute, or until melted. Pour mixture over rolls and cover with plastic wrap. Let rise until doubled in size, about 2 to 2-1/2 hours.
- Preheat the oven to 350°F. Remove wrap and bake for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Remove from oven, loosen sides of pan with a knife, and invert on to a serving plate while still hot.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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