Butterscotch Butter Balls

 Ingredients:

1Tbsp active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

1-3oz Reg butterscotch pudding 

2 tsp cinnamon

1 C butter melted

1 C Brown Sugar pecan chopped 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until

dough is smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a

damp towel and let rise until doubled in size. Divide dough into 48 balls placed on a cookie sheet, cover with plastic wrap and freeze when frozen. Transfer into a storage bag in the freezer. About 8 hours before use or night before , place 24 frozen balls into 2 unbuttered bundt pan, sprinkle half of the pudding on each pan of frozen rolls and combine melted butter, brown sugar in a small bowl. Pour half of the mixture over each pan of rolls. Sprinkle half nut and half cinnamon over each pan. Cover each pan with towels and let rise for about 8 hours or overnight. Preheat oven 350 and bake for 30 mins.