Butterscotchies

1 pkg of butterscotch pudding (not instant)
3/4 cup of evaporated milk
3/4 cup of water
3/4 cup of butter
2 1/4 oz. pkg. of Fleischmann's yeast
1/4 cup of warm water
1 tsp of sugar
2 eggs
2 tsp. of salt
5 to 6 cups of all-purpose flour

Filling:

In a small bowl combine:

1/3 cup of butter, melted
1 cup of firmly packed brown sugar
1 tbs. of flour
1 cup of flaked coconut
3/4 cup of finely chopped pecans

Icing:

1/2 cup of firmly packed dark brown sugar
4 tsp. of butter
1/4 cup of evaporated milk
2 cups of powered sugar

Prepare pudding as pkg. directs using evaporated milk and water. Add butter. Cool to lukewarm. Meanwhile, add yeast to warm water with the sugar. Let stand 5 minutes. Add yeast, eggs, salt, and 2 cups of flour pudding. Beat on low speed until moistened. Beat 3 minutes at medium speed. Gradually stir in enough flour until dough pulls away from the side of the bowl. Place dough in bowl and cover. Let rise in a warm place for one hour. Grease baking sheets. Pinch down dough. Divide in 4 pieces. On a lightly floured surface, roll each piece in a 15 inch circle. Cut each circle in 12 wedges. Using 1 Tbs. of filling for each roll, spread filling on wide half of each wedge, pressing filling lightly onto dough. Roll up, starting at wide end. Place point-side down 1 inch apart on baking sheets. Cover and let rise in a warm place for about 30 to 45 minutes. Preheat oven to 375 degrees. Bake 12 to 15 minutes, or until golden born. Ice warm rolls, makes about 48 rolls.