Pecan rolls (potato dough)

Yield: 36 servings

Measure Ingredient
½ cup BROKEN PECANS
⅓ each RECIPE POTATO DOUGH
3½ ounce BUTTER SCOTCH PUDDING MIX
½ cup BROWN SUGAR
½ cup MARGARINE

PLACE PECANS ON THE BOTTOM OF A 9" X 13" BAKING PAN. PINCH OFF DOUGH IN GOLF BALL SIZE PORTIONS AND PLACE ON PECANS. COMBINE PUDDING MIX AND BROWN SUGAR AND SPRINKLE OVER DOUGH. PLACE THIN SLICES OF MARGARINE ON TOP OF EACH ROLL. COVER AND LET RISE FOR 45 MINUTES OR UNTIL DOUBLED IN SIZE.

BAKE AT 350 DEG F. FOR 20 TO 25 MINUTES. INVERT PAN AND ALLOW SYRUP TO DRIP FOR A FEW MINUTES BEFORE REMOVING ROLLS FROM PAN.

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