Jello Rolls
Yield
48 servingsPrep
90 minCook
20 minReady
110 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
boiling |
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
sugar
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
|
|
| 6 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
water
lukewarm |
|
| Filling | |||
| 1 | package |
jello
dry, red |
|
| 1 | cup |
pecans
|
|
| ¼ | cup |
butter
melted |
|
| ¾ | cup |
sugar
|
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1 ½ | teaspoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
boiling |
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
sugar
|
|
| 2 | packages |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
| 1.4 | l |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
water
lukewarm |
|
| Filling | |||
| 1 | package |
jello
dry, red |
|
| 237 | ml |
pecans
|
|
| 59 | ml |
butter
melted |
|
| 177 | ml |
sugar
|
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
| 7.5 | ml |
milk
|
|
Directions
Mix boiling water, butter, ¼ cup sugar, salt.
Cool to lukewarm.
Put yeast in lukewarm water. Add 1 teaspoon sugar.
Mix with cooled butter mixture.
Mix half of flour, 1 cup at a time, in electric mixer.
Blend well.
By hand, stir in enough remaining flour to make dough.
Knead into a smooth ball.
Cover and let rise until double in bulk.
(May refrigerate overnight at this point if you want these for breakfast).
Roll dough ⅛ inch thick.
Cover with melted butter.
Mix jello and sugar and sprinkle over.
Sprinkle nuts on top.
Roll up as for jelly roll.
Cut into ½ inch slices and place on well buttered pan, well apart.
Let rise until double, about 1 hour.
Bake at 400℉ (200℃) for 20 minutes.
Mix glaze and drizzle over hot rolls.
