| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains | Breads, Holiday | 24 | Servings | |
INGREDIENTS
| 2 | pk | Active dry yeast |
| 1/2 | c | Warm water; 110 to 115 degre |
| 8 | c | All-purpose flour |
| 1 | pk | Instant vanilla pudding mix |
| 2 | c | Warm milk; 110 to 115 degree |
| 2 | Eggs; lightly beaten | |
| 1/2 | c | Vegetable oil |
| 2 | ts | Salt |
| 1/4 | c | Butter; melted |
| Filling: | ||
| 1 | c | Packed brown sugar |
| 2 | ts | Ground cinnamon |
| 1 | c | Raisins |
| 1 | c | Walnuts; chopped |
| Glaze: | ||
| 1 | c | Confectioner's sugar |
| 1 | tb | Milk; 1-2 tablespoon |
| 1/4 | ts | Vanilla extract |
INSTRUCTIONS
Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. Posted to Bakery-Shoppe Digest V1 #401 by angstrom@juno.com (Angela L Gilliland) on Nov 19, 1997
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