Evelyn's Butterscotch Rolls

20 Rhodes Frozen Rolls
1 small box Butterscotch Cook & Serve Pudding Mix
1/2 cup butter - melted
1 cup brown sugar
chopped nuts (optional, walnuts/pecans probably work best)

Grease a bundt pan very well. Sprinkle nuts (if using) and place the rolls around the bottom of the pan. Sprinkle the pudding mix directly from the box over the rolls. Melt the butter, add brown sugar and mix together. Pour over the rolls. Cover the bundt pan with a sheet of waxed paper and let sit overnight (at least 6-7 hours). In the morning, bake 25 minutes at 350F. Remove from oven and turn immediately onto a serving plate to allow the butterscotch to run down over all the rolls. Serve warm.