Jello Rolls Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
Mary Bowles DNSR31A,
2 cup: Boiling Water,
2 tbsp: Butter,
1/4 cup: Sugar,
2 package: Dry Yeast,
1 tsp: Sugar,
6 cup: Flour, about
1 tsp: Salt,
1/4 cup: Lukewarm Water,
FILLING
1 package: Red Jello--dry,
1 cup: Pecans,
1/4 cup: Butter, melted
3/4 cup: Sugar,
GLAZE
1 cup: Powdered Sugar,
1 1/2 tsp: Milk,
Directions:
Mix boiling water, butter, 1/4 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 1/8 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 1/2 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.
Source from luhu.jp
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 1/8 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 1/2 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.
Source from luhu.jp
Tags
: breads