1/2 PKG Butterscotch Pudding Mix (Non-Instant)
16 Frozen Rhodes Rolls
3/4 Stick Butter
1/2 Cup Brown Sugar
Grease all sides of Bundt Pan
1. Mix together:
1/s PKG (Non-Instant) Butterscotch Pudding Mix
2. Place 16 Rhodes Frozen Rolls in pan and sprkinle with pudding mixture.
3. Melt 3/4 Stick Butter and stir in 1/2 Cup Brown Sugar. Mix until combines and smooth. Pour over the top of rolls
4. Cover with Foil and let rise overnight. (6-7 Hours)
5. Bake at 350 degrees for 30 minutes. Turn over on a plate and enjoy!