Categories: Breakfast, Holiday, Shirley 
      Yield: 8 servings 
  
  1 1/4 c  Pecan pieces 
      1 T  Butter 
    1/4 t  Salt 
      1 pk Frozen dinner rolls 
           -(Bridgeford or Rich) 
      2 T  Cinnamon 
    1/2 c  Sugar 
    1/2 c  Light brown sugar 
      1 pk Butterscotch pudding 
           -mix (3 oz.) 
    1/2 c  Butter 
  
  On a baking sheet, lightly roast pecans (approximately 8 minutes) in a 
  preheated 350 degree oven.  While warm, stir in 1 Tablespoon butter and 1/4 
  teaspoon salt. 
   
  Spray a bundt pan VERY liberally with non-stick spray.  Sprinkle about 1/4 
  cup pecans in bundt pan. 
   
  In a small bowl, stir together cinnamon, sugar and brown sugar.  Roll each 
  frozen roll in cinnamon-sugar and place in bundt pan.  After you have about 
  half of the rolls in the pan, sprinkle with 3/4 remaining pecans.  Top with 
  last half of rolls.  Sprinkle remaining pecans and butterscotch pudding mix 
  over rolls. 
   
  Slice butter into 1/2" cubes and dot cubes around.  Cover loosely with 
  waxed paper or plastic and leave on cool spot on counter to rise over 
  night.  (It will rise up out of pan.)  Preheat oven to 350 degrees and bake 
  for 30 minutes.  Permit to cool about 5 minutes in pan, then unmold onto 
  serving platter.