Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, abut 1 hour. Punch down dough. Divide into 48 balls.
Place balls on a cookie sheet.
Cover with plastic wrap and freeze. When frozen, transfer to bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls.