Cinnamon rolls (uses pudding mix)

8 servings

Ingredients

Quantity Ingredient
3 ounces VANILLA PUDDING MIX ***
1½ cup MILK
½ cup MARAGRINE
2 packs YEAST
½ cup WARM WATER
2 eaches EGGS
2 teaspoons SALT
5½ cup FLOUR

Directions

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 ½ 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.

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