Title: Cinnamon Rolls (Uses Pudding Mix)
Categories: Bread
Yield: 8 Servings
| 3 | oz | VANILLA PUDDING MIX *** |
| 1 1/2 | c | MILK |
| 1/2 | c | MARAGRINE |
| 2 | pk | YEAST |
| 1/2 | c | WARM WATER |
| 2 | | EGGS |
| 2 | ts | SALT |
| 5 1/2 | c | FLOUR |
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.