1 or 2 packages yeast
1 small box butterscotch pudding mix
1 1/2 cups milk
2 eggs, beaten
5 or more cups flour
1/4 or 1/2 cup warm water
1/2 cup butter
1/4 teaspoon butter flavoring (optional)
1 teaspoon salt
1/4 cup butter, melted
2/3 cup brown sugar
2/3 cup coconut
Confectioners' sugar (optional)
1/4 teaspoon burnt sugar flavoring
2 tablespoons flour
1/3 cup pecans, chopped
Rolls: Dissolve yeast in warm water. Set aside.
Combine pudding mix and milk, cook until thick.
Stir in butter and butter flavoring. Cool.
Add beaten eggs and salt.
Stir in a little flour.
Add more flour to make stiff dough.
Knead and place in a greased bowl. Cover with wax paper and cloth and let rise until double in bulk.
Filling: Mix filling ingredients together.
Divide dough into 3 or 4 parts. Roll each into a circle. Cut into wedges.
Put 1 teaspoon of filling at wide end of dough and roll u towards point.
Place on greased cookie sheet. Let rise until double in bulk.
Bake at 375 degrees F for 12 to 15 minutes.
May be frosted with confectioners' sugar frosting, if desired.
Yeast Roll Recipes