*  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.
 
 
 
                    - - - - - - - - - - - - - - - - - -