1/2 cup butter
1 small package pecan pieces
1 bag frozen bread rolls
1 package regular butterscotch pudding (not instant)
1/2 cup light brown sugar
Grease sides and bottom of a baking pan with the butter. Set the remaining aside.
Spread the pecans across the bottom of the pan and place the frozen rolls on top. Sprinkle
the dry pudding mix over the rolls, then sprinkle with the light brown sugar. Cut up the remaining
butter and sprinkle over the rolls. Cover the pan loosely with foil and leave out overnight.
To bake. Preheat oven to 350 degrees. Bake for 35 minutes. When the rolls are finished, take the pan out of the oven and run a knife around the edges of the baking pan. Place a serving tray over the pan, hold the tray down tightly over the baking dish, and flip it over. (Be careful when flipping the rolls, because the liquid in the pan is hot.)
Courtesy of Franklin Dye
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