Butterscotch Sweet Rolls
1st Gen Author: Janene Jensen
- 1 pkg butterscotch pudding mix (must be Cook-&-Serve NOT Instant)
- ½ cup brown sugar
- 1 cube butter (melted)
- 1 pkg Rhodes rolls (only use half the bag or 18)
Place 18 rolls in sprayed bundt pan.
Sprinkle dry pudding mix on top of rolls.
Mix melted butter & brown sugar together & pour evenly over the rolls.
Cover with a light cloth or waxed paper and leave on counter top overnight to raise.
By morning they should look ready to cook.
Bake @ 350 35-40 min. Serve hot!