Directions:
- In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight.
- Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
- Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.89 Kcal (1858 kJ) | ||
| Calories from fat | 51.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 9% | |
|---|---|---|---|
| Cholesterol | 27.69mg | 9% | |
| Sodium | 127.14mg | 5% | |
| Potassium | 49.74mg | 1% | |
| Total Carbs | 85.27g | 28% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 254.34 Kcal (1065 kJ) | ||
| Calories from fat | 29.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 9% | |
|---|---|---|---|
| Cholesterol | 15.87mg | 9% | |
| Sodium | 72.85mg | 5% | |
| Potassium | 28.5mg | 1% | |
| Total Carbs | 48.86g | 28% | |
| Sugars | 2.09g | 15% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 5.21g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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