| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
48 |
Servings |
INGREDIENTS
|
|
Mary Bowles DNSR31A |
| 2 |
c |
Boiling Water |
| 2 |
tb |
Butter |
| 1/4 |
c |
Sugar |
| 2 |
pk |
Dry Yeast |
| 1 |
ts |
Sugar |
| 6 |
c |
Flour (about) |
| 1 |
ts |
Salt |
| 1/4 |
c |
Lukewarm Water |
| 1 |
pk |
Red Jello–dry |
| 1 |
c |
Pecans |
| 1/4 |
c |
Butter, melted |
| 3/4 |
c |
Sugar |
| 1 |
c |
Powdered Sugar |
| 1 1/2 |
ts |
Milk |
INSTRUCTIONS
FILLING
GLAZE
Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put
yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture.
Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand,
stir in enough remaining flour to make dough. Knead into a smooth ball.
Cover and let rise until double in bulk. (May refrigerate overnight at this
point if you want these for breakfast). Roll dough 1/8 inch thick. Cover
with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts
on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on
well buttered pan, well apart. Let rise until double, about 1 hour. Bake at
400 degrees for 20 minutes. Mix glaze and drizzle over hot rolls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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