Jello rolls
48 servings
Ingredients
| Quantity | 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 |
Directions
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.