Butterscotch Braid or Rolls (Elsie)

This recipe can also be made like cinnamon rolls, I've always had better luck with the braid.

In saucepan mix
1 1/2 cups milk
1/2 cup butter or marg.
1 small size box (99 gm or 3.5 oz ) butterscotch pudding mix ( can't use instant pudding)
Cook until thickened; cool to lukewarm.

 Add to pudding mixture
1/4 cup water
2 beaten eggs

In a large bowl mix together
5 cups flour
1tsp sugar
1 tbsp salt
1 pkg. instant yeast
Add pudding mixture to flour, knead well .
Let rise until doubled in bulk.

Divide dough in half. Roll out into 10x16 (approx.) rectangle.
For braid place dough onto 11x17 cookie sheet. On centre third spread 1/8 cup melted butter, 1/3 cup brown sugar mixed with 1 tbsp flour, and 1/3 cup of coconut and 1/3 cup of chopped pecans.
Cut outer thirds of the dough into 1" strips and alternately fold strips over centre third creating a braid effect. Repeat with 2nd half of dough. Let rise and bake @375 for 15-20 minutes.
For rolls spread filling over entire rectangle and roll up as you would for cinnamon rolls. Cut into slices and set on baking sheet. Let rise and bake @ 375 for 15 minutes. Repeat with second half of the dough.

Frosting

Boil together for 1minute, 

1/4 cup brown sugar

2 Tbsp milk

2 Tbsp butter

Cool slightly and add 

1Tbsp vanilla

Icing sugar to make desired consistency.