Pecan Rolls

INGREDIENTS
3/4 C. chopped pecans
12/18 frozen Rhodes rolls
1 pkg. reg. butterscotch pudding
½ C. brown sugar
½ C. butter.

DIRECTIONS

Grease bundt pan. Put chopped pecans on bottom – then Rhodes rolls.

Sprinkle 1 pkg regular butterscotch pudding, ½ C brown sugar. Melt ½ C. butter and pour over rolls. Cover with towel overnight.

Bake at 350° for 30 minutes.