*  Exported from  MasterCook  *

                        Butterscotch Butter Balls

Recipe By     : Make A Mix
Serving Size  : 24   Preparation Time :0:00
Categories    : Hot Roll Mix                     Breakfast & Brunch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    active dry yeast
   1 1/2  cups          lukewarm water -- 110F
   2                    egg -- beaten
     1/4  cup           vegetable oil
   5      cups          Hot Roll Mix
   1      package       regular butterscotch pudding
   1      cup           butter -- me
   1      cup           brown sugar -- packed
   1 1/2  ounces        pecans -- chopped
   2      teaspoons     ground cinnamon

In a large bowl, dissolve yeast in butter.  Blend in eggs and oil.  Add 5

 cups Hot Roll Mix.  Stir well.  Add more Hot Roll Mix to make a soft
dough.  Knead about 5 minutes, until dough is smooth.  Lightly butter
bowl.  Put dough in bowl and turn to butter top.  Cover dough with a damp

 towel and let rise in a warm place until doubled, abut 1 hour. Puch down

dough.  Divide into 48 balls.  Place balls on a baking sheet.    Cover
with plastic wrap and freeze.  When frozen, transfer to bags for
storage
in freezer.  Use within 1 to 2 months. About 8 hours before serving, or
the night before, place 24 frozen balls   in each of 2 unbuttered Bundt
pans.  Sprinkle half of butterscotch pudding   on each pan of frozen
rolls.  Combine melted butter and brown sugar in a   small bowl.  Pour
half of mixture over each pan of rolls.  Sprinkle pecans   and cinnamon
over each pan. Cover with towels and let rise about 8 hours or overnight.

Preheat oven   to 350F.  Bake about 30 minutes, until golden brown.



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