Recipe - Caramel Breakfast Rolls

2 Loaves frozen bread dough;
(1 lb. loaves); thaw
1 cup Brown sugar; firmly packed
1 pack Vanilla pudding; (regular)
One half cup Milk; (or halfandhalf)
One half cup Nuts; chopped; divided
One half cup Raisins; divided

Cut 1 loaf of dough into small pieces; place dough pieces in a greased
13x9x2inch baking dish.

Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half
of the brown sugar mixture over dough pieces; sprinkle with One fourth cup nuts
and One fourth cup raisins.

Cut remaining loaf of dough into small pieces; place dough pieces over
first layer. Drizzle remaining brown brown sugar mixture over dough pieces;
sprinkle with remaining nuts and raisins. Cover and refrigerate several
hours or overnight. Bake at 325 degrees for 50 to 60 minutes.

Yield: 10 to 12 servings.

NOTE: chopped maraschino cherries and crushed pineapple may be substituted
for nuts and raisins.

SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy
Coleman.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
14, 1998