- 1/2 cup warm water
- 2 pkgs dry yeast
- 2 T sugar
Combine and stir until dissolved. Set aside.
- 1 pkg instant vanilla pudding
Mix this according to package directions.
- 1/2 cup butter melted
- 2 eggs beaten
- 1 tsp salt
Add, Then add yeast mixture.
- 6 cups flour–I used white
Add and knead until smooth.
Place in a greased bowl and cover. Let rise until double. Punch down and let rise again.
Then roll out and spread with 2 T melted butter
Sprinkle with 1/2 cup brown sugar and 1 tsp cinnamon
Cut into 1 inch slices
I had heard the hype about using dental floss to cut threw the dough, I tried it and thought the process was much too slow. If you use a knife it does push down your rounds making them odd shaped. When I put them onto a cookie sheet, I just quickly reshaped them into a perfect circle before baking.
You can either place them in a 9×13 baking pan that has been greased and let rise until double again. Then bake 350 for 15 minutes.
You can freeze them. After cutting them, I place them onto cookie sheets and freeze solid. After frozen solid I scrape them off and place into freezer plastic bags.
When I need a batch in the morning, I get them out the night before and place in the refrigerator in a pan to thaw overnight. I sit out for about 30 minutes to let rise and then continue baking.
Drizzle with a powdered sugar glaze while still warm.
Simple recipe, just add powdered sugar and water to achieve a good consistency.
This makes 2–9×13 pans.