Monday, November 21, 2011

Pudding Dinner Rolls

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2 cups milk
1 small package vanilla pudding (cook n serve)
1 stick butter
6 cups flour
2 TB yeast
2 tsp salt
3 eggs

Mix pudding with the milk in a 4 cup pyrex or other microwaveable bowl. Microwave 3 mins. Stir. Repeat until pudding thickens.

Add the butter. Allow to soften in hot pudding. Does not have to melt completely. Transfer to mixer bowl.

Add eggs and two cups of flour. Knead in machine with dough hook.

Continue to mix and add the following: yeast (I like to proof my yeast first but it's not necessary), two cups flour, and salt. (If you are making cinnamon rolls, you can add 1/4 cup of sugar now)

Continue to add flour until the mixture pulls away from sides of the bowl. Amount of flour will vary.

Knead an additional 5 min.

Transfer to greased bowl, turning to grease top. Cover and let rise in warm place for 20-30 mins or until doubled in size.

For crescent rolls, roll half the dough into a circle, spread with melted butter, cut into sixteen triangular slices. Roll up from the large end and place on greased cookie sheet. Repeat with 2nd half of dough.

Let rise for 20 minutes or until doubled in bulk. Bake at 350 until golden brown.

Brush tops with butter.

(this makes about 32 rolls. for larger batch, 48 rolls, use a large package of pudding, 3 cups milk, 1 1/2 sticks butter, 5 eggs, 3 TB yeast and 3 tsp salt. more flour as needed)

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