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JELLO ROLLS

Category:    Bread
Yield:48 servings
 
                            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  Sugar

-----------------------------------GLAZE-----------------------------------
      1 c  Powdered Sugar                  1 1/2 ts Milk
 
  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.
 

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