This dish has lots of names but Brooke's Mom calls it pluck-it bread.
24 frozen balls of bread dough (we use Rhodes Rolls)
1/2 package (of a 3 oz.) regular butterscotch pudding
1/2 cup butter (melted)
1/2 cup brown sugar
1 cup chopped nuts (or 1/2 cup) or nuts are completely optional
1 tsp cinnamon
Place 24 frozen balls in unbuttered bunt pan. Sprinkle 1/2 package of pudding over the rolls. Combine melted butter and sugar, mix together. Then pour that over the pan of rolls. Sprinkle nuts and cinnamon over top. Cover with a towel and let rise 8 hours or over night in a cold storage room. Preheat oven to 350 degrees and bake @ 350 for 30 minutes. We usually make this for Christmas breakfast so it's pretty cool out in storage room. If you are making it any other time of the year you could always just watch until it doubles in size and see how it works out.
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