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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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Tender, sweet and indulgent.... Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm water (110 to 115 ) |
8 cups all-purpose flour |
1 (3 1/2 ounce) package vanilla instant pudding mix |
2 cups milk, warm (110 to 115 ) |
2 eggs, lightly beaten |
1/2 cup sugar |
1/2 cup vegetable oil |
2 teaspoons salt |
1/4 cup butter, melted |
1 cup brown sugar, packed |
2 teaspoons ground cinnamon |
1 cup raisins |
1 cup walnuts, chopped |
glaze |
1 cup confectioners' sugar |
1 -2 tablespoon milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a mixing bowl, dissolve yeast in water. Add next seven ingredients;mix well (do not knead).
2. Place in a greased bowl; turn once to grease top.
3. Cover and let rise in warm place until doubled, about 1 hour.
4. Punch down.
5. Turn onto a lightly floured surface; divide in half.
6. Roll each half into a 12-in. x 8-in.rectangle; brush with butter.
7. Combine filling ingredients; spread over dough.
8. Roll up from long side;seal seam.
9. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans.
10. Cover and let rise until nearly doubled, 45 minutes.
11. Bake at 350 for 25-30 minutes or until golden brown.
12. Combine glaze ingredients; drizzle over rolls.
13. Cool in pans on wire racks.
14. Yield: 2 dozen.
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