BUTTERSCOTCH BUBBLE LOAF

Can be done with other frozen rolls besides Rhodes.

24 Rhodes white dinner rolls, thawed & halved
½ box Butterscotch Pudding Mix NON-instant
½ cup pecans, chopped (optional)
½ cup brown sugar
½ cup Butter or Margarine

Thaw rolls until soft (about 2 hours @ room temperature). Spray bunt pan or two loaf pans with non-stick cooking spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter, heat together until butter is melted and syrup is formed. (microwave about 1 ½ minutes) Pour syrup over rolls. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size or even with top of the pan. Carefully remove wrap. Bake at 350 degrees for 30-35 minutes. It may be slightly shorter baking time if using two loaf pans. Cover with foil the last 15 minutes of baking. Immediately after baking is done, loosen from sides of the pan with a knife and invert onto a serving plate.