Rhodes Rolls

These were popular at Sunday brunches. Pat introduced them to the family and all the kids loved them.

2 dozen frozen Rhodes rolls (You can find them in the freezer section at the supermarket)

1 1/2 packages butterscotch pudding mix

3/4 cup brown sugar

1 stick butter

Line bottom of a buttered 9 x 13 pan with pecans or walnuts. Sprinkle with pudding mix, then place the rolls over the mixture. Melt butter and sugar, pour over rolls. Cover with foil, put in a cold oven overnight. Bake in the morning, 15-20 minutes at 350 degrees. Turn them onto a foil covered cookie sheet. The topping will be like caramel rolls.