Title : Jello rolls
Categories : Breads
Servings : 48

Mary Bowles DNSR31A 1 ts Sugar
2 c Boiling Water 6 c Flour (about)
2 tb Butter 1 ts Salt
1/4 c Sugar 1/4 c Lukewarm Water
2 pk Dry Yeast



FILLING
1 pk Red Jello--dry 1/4 c Butter, melted
1 c Pecans 3/4 c SugarGLAZE
1 c Powdered Sugar 1 1/2 ts MilkMix 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.

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