Jello rolls

Yield: 48 servings

Measure Ingredient
\N \N 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



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.

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