| 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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