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Caramel Breakfast Rolls

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Jewish Bread, Breakfast 10 Servings

INGREDIENTS

2 Loaves frozen bread dough; (1 lb. loaves); thaw
1 c Brown sugar; firmly packed
1 pk Vanilla pudding; (regular)
1/2 c Milk; (or half-and-half)
1/2 c Nuts; chopped; divided
1/2 c Raisins; divided

INSTRUCTIONS

Cut 1 loaf of dough into small pieces; place dough pieces in a greased
13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half
of the brown sugar mixture over dough pieces; sprinkle with 1/4 cup nuts
and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over
first layer. Drizzle remaining brown brown sugar mixture over dough pieces;
sprinkle with remaining nuts and raisins. Cover and refrigerate several
hours or overnight. Bake at 325 degrees for 50 to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be substituted
for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy
Coleman.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
14, 1998

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