Butterscotch Butter Balls

* 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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