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Butterscotch Rolls

1 or 2 packages yeast
1 small box butterscotch pudding mix
1 1/2 cups milk
2 eggs, beaten
5 or more cups flour
1/4 or 1/2 cup warm water
1/2 cup butter
1/4 teaspoon butter flavoring (optional)
1 teaspoon saltDissolve yeast in warm water. Set aside.Combine pudding mix and milk, cook until thick. Stir in butter and butter flavoring. Cool. Add beaten eggs and salt. Stir in a little flour. Add yeast. Add more flour to make stiff dough. Knead and place in a greased bowl. Cover with wax paper and cloth and let rise until double in bulk.Filling
1/4 cup butter, melted
2/3 cup brown sugar
2/3 cup coconut
Confectioners` sugar (optional)
1/4 teaspoon burnt sugar flavoring
2 tablespoons flour
1/3 cup pecans, choppedMix filling ingredients together. Divide dough into 3 or 4 parts. Roll each into a circle. Cut into wedges. Put 1 teaspoon of filling at wide end of dough and roll u towards point. Place on greased cookie sheet. Let rise until double in bulk. Bake at 375 degrees F for 12 to 15 minutes. May be frosted with confectioners` sugar frosting, if desired.

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