Rolls
1/2 cup warm water
2 packages dry yeast
2 T sugar
3 1/2 oz pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 t salt
6 cups flour
Cream Cheese Frosting
8 oz cream cheese
1/2 cup margarine
1 t vanilla
3 cups confectioner's sugar
1 T milk
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Combine water, yeast and sugar. Stir until dissolved. Set aside. Mix pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well, add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until double. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take 1cup soft butter and spread over surface. Mix 2 cups brown sugar and 4 t cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again.
Bake at 350 15-20 minutes. Remove when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting. To make frosting, combine and mix until smooth. Makes 20 very large rolls.
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Maple Springs Farm Cookbook
