Butterscotch Butter Balls

In a large bow, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional mix to make a soft but not too sticky dough. Knead about 5 minutes utnil 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 in bulk, about 1 hour. Punch down dough. Divide dough into 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic 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 the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours or overnight. Preheat oven to 350 deg. Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.
Hot Roll Mix:
5 lb all-purpose flour
1 1/4 c. sugar
4 tsp. salt
1 c. instant nonfat dry milk
Combine all ingredients in a large bowl. Keep in an airtight container. Store in a cool, dry place and use within 6 to 8 months. Makes about 22 cups mix.