Recipe by Happy Harry #2
These are not as low fat as I would like, but are a wonderful way to pamper yourself and others on special occasions. The number of rolls may vary according to how the dough is handled.
Top Review by Elodie
Those rolls were excellent ! i used caramel pudding mix. They were so good and so easy to make in the bread maker. Next time i'll take a picture, thank you very much ! Alright ! at least a picture, i made them using egg free pastry cream that i make with vanilla pudding, chocolate chips and raisins + rum filling, that's what we call "Chinois" in France, mine is shiny because i use a glaze made with sugar, water and rum, u brush the rolls with this right after the oven. Sorry for my english. Elodie. Thanks again.
- 1 (1 ounce) box vanilla pudding mix
- 5 1⁄2 cups all-purpose flour
- 1 1⁄2 cups milk (can use 2%)
- 1⁄4 lb margarine, divided
- 1⁄4-1⁄2 cup granulated sugar
- 1⁄4-1⁄2 cup cinnamon
- 2 (1/4 ounce) packages yeast, dissolved in
- 1⁄4 cup warm water
- 1 teaspoon salt
- 1 cup powdered sugar
- 1⁄2 teaspoon pure vanilla extract
Directions See How It's Made
- Cook pudding and milk. Add all the margarine minus 2 Tbsp and stir until it is melted. Let cool.
- Mix yeast in warm water, add to cooled pudding with salt.
- Add flour, one cup at a time, beating after each addition.
- Set dough in a warm place and let double in size.
- Spread dough on a lightly floured surface and form into a rectangle shape (not TOO thin). Melt two tbls margarine and spread on dough, sprinkle with cinnamon and sugar.
- Roll up like a jellyroll and cut into slices about 1-inch thick. Let rise until double in size.
- Bake in greased cake pans, with sides just touching, for 20-30 minutes at 350°.
- Make glaze by mixing sugar, vanilla and just enough milk to make a thick paste. Spread glaze while rolls are still a bit warm. Make sure the glaze is not too thin or it will melt on the warm rolls.