Butterscotch Buns (Heather Hill)
1 lb loaf frozen bread dough, 1/2 cup melted butter, 1/2 cup brown sugar, 1/3 cup regular butterscotch pudding mix (not instant)
Thaw dough for one hour and cut crosswise into 16 pieces. Overlap slightly in a well greased bundt pan. Melt butter, mix in brown sugar and butterscotch pudding. Pour mixture over dough. Cover with damp cloth and let rise overnight. In morning, bake for 20 to 30 minutes. Let stand for five minutes and overturn onto large plate.
Note: Recipe can be doubled and put in a greased 13 x 9 pan.