(by Jennifer Hobbs)
1 1/2 c. chopped walnuts
2 loaves frozen white bread dough, defrosted
1 small box of vanilla pudding (not instant)
1 c. brown sugar, packed
4 oz. butter, melted
2 T. milk
Grease a 9 x 13 glass pan.
Sprinkle walnuts into pan to coat the bottom.
Pinch pieces of dough, roll into balls, and arrange in rows over nuts.
Combine pudding mix, sugar, butter, and milk, stirring until smooth.
Pour over dough, cover lightly, and refrigerate overnight.
Preheat oven to 350 F. and bake for 30 minutes.
Turn out onto a platter immediately after baking (so that the nuts and syrup can run down into the baked buns).
(Read Messy But Irreplaceable, the story that accompanies this recipe.)