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 salt

Dissolve 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, chopped

Mix 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.