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3 oz VANILLA PUDDING MIX *** 1/2 c WARM WATER
1 1/2 c MILK 2 ea EGGS
1/2 c MARAGRINE 2 ts SALT
2 pk YEAST 5 1/2 c FLOUR
8 servings
Do Not Use Instant Pudding For This Recipe. Cook Pudding And Milk Until
Thick. Stir In Margarine And Cool To Luke Warm. Dissolve The Yeast In Warm
Water And Stir Into Pudding Mix. Beat In Enough Flour To Make A Soft
Dough. (the Softer The Dough The More Tender The Rolls.) Knead On A
Floured Surface 5 To 10 Minutes. Place In A Greased Bowl, Cover, Let Rise
In Warm Place For 1 Hour Or Until Doubled In Size. Punch Down. Divide In
Half. Roll Each Half Out To A 1/2 Inch Thickness. Spread With Softened
Margarine And Sprinkle With Cinnamon And Sugar Mix. Roll Up; Cut In Slices
About One Inch Thick. Place Cut Side Down On Greased Baking Sheet. Cover
And Let Dough Rise Again. Bake At 375 Deg F. For 15 Minutes Or Until
Lightly Browned. Frost With Powdered Sugar Icing If Desired.
1 1/2 c MILK 2 ea EGGS
1/2 c MARAGRINE 2 ts SALT
2 pk YEAST 5 1/2 c FLOUR
8 servings
Do Not Use Instant Pudding For This Recipe. Cook Pudding And Milk Until
Thick. Stir In Margarine And Cool To Luke Warm. Dissolve The Yeast In Warm
Water And Stir Into Pudding Mix. Beat In Enough Flour To Make A Soft
Dough. (the Softer The Dough The More Tender The Rolls.) Knead On A
Floured Surface 5 To 10 Minutes. Place In A Greased Bowl, Cover, Let Rise
In Warm Place For 1 Hour Or Until Doubled In Size. Punch Down. Divide In
Half. Roll Each Half Out To A 1/2 Inch Thickness. Spread With Softened
Margarine And Sprinkle With Cinnamon And Sugar Mix. Roll Up; Cut In Slices
About One Inch Thick. Place Cut Side Down On Greased Baking Sheet. Cover
And Let Dough Rise Again. Bake At 375 Deg F. For 15 Minutes Or Until
Lightly Browned. Frost With Powdered Sugar Icing If Desired.