Yield: 2 rings
|1½ cup||Lukewarm water|
|1 tablespoon||Active dry yeast|
|½ cup||Oil or melted margarine|
|5 cups||To 6 c hot roll mix|
|3 ounces||Pkg reg butterscotch pudding|
|1 cup||Butter or margarine, melted|
|1 cup||Brown sugar|
|1½ ounce||Chopped pecans|
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of hot roll mix. Stir well. Add additional hot roll mix to make a soft, but not too sticky dough.
Knead about 5 minutes until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough. Divide dough into 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to freezer bags. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of the 2 unbuttered bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted margarine or butter and brown sugar in a small bowl. Pour half of mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours or overnight. Preheat oven to 350. Bake about 30 minutes or until golden. Submitted By MEG ANTCZAK On 02-06-95