20 frozen Rhoades Rolls
3/4 c. brown sugar1 small pkg. Cook and Serve Butterscotch pudding mix (NOT instant, it won't work)
1/2 c. butter or margerine
Arrange rolls in a well greased Bundt pan.
Combine pudding mix (dry) and brown sugar and sprinkle over the rolls. Pour melted butter over it all.
Cover and let it raise several hours until nice and puffy. You know. Like rolls should be. Don't jump the gun and try to bake them before they have raised enough. It won't turn out. Trust me. Bake at 350 for 20 minutes.
Let it sit for a minute and then put a plate on top of the pan and turn it all over. Let it sit again so all the syrup runs down.
Eat them while they are warm. Cover any leftovers and warm them up before eating again.
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