astray recipes: Jello rolls

Categories: Bread
Yield: 48 servings

Measure	Ingredient
	Mary Bowles DNSR31A
2 cups	Boiling Water
2 tablespoons	Butter
¼ cup	Sugar
2 packs	Dry Yeast
1 pack	Red Jello--dry
1 cup	Pecans
1 cup	Powdered Sugar
1 teaspoon	Sugar
6 cups	Flour (about)
1 teaspoon	Salt
¼ cup	Lukewarm Water
¼ cup	Butter, melted
¾ cup	Sugar
1½ teaspoon	Milk

FILLING

GLAZE

Mix boiling water, butter, ¼ 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 ⅛ 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 ½ 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.

jello rolls