I am constantly impressed by how mid-century recipes continue to surprise me with the ways they find to use commercially pre-packaged foods.
Like pudding in sweet roll dough. Pudding.
- 1 4 oz. package of vanilla pudding mix
- 2 cups milk
- 1/2 cup butter
- 2 packages yeast
- 1/2 cup warm water
- 2 eggs
- 2 teaspoons salt
- 7 cups flour
- Prepare pudding as directed on package using 2 cups of milk.
- Stir in melted butter and cool. Dissolve yeast in warm water and stir in pudding.
- Beat in eggs and salt. Add flour.
- Turn onto floured surface and knead, place in greased bowl and let rise until light.
- Make into kolaches or sweet rolls. Can also be used for Bierocks.
- Bake at 375 degrees.
This is not, unfortunately, a particularly exciting recipe to demonstrate through pictures.
Look, dissolved yeast!
The biggest unanswered question of the recipe was what to do with this dough — I could hardly just give Buzz unbaked blobs. It suggests either kolach (sweet) or bierock (savory). Given the well-deserved sympathy Buzz got for having to deal with
Dog Food Spread Corned Beef Spread last weekend, we went with sweet — kolaches are basically sweet buns with a filling of some sort. I tried some Nutella, apricot jam, and plain brown sugar.
“Oooh, these look interesting. What’s in these?” After years of doing this, you learn to ask about the recipe…
“This is why you needed to go buy vanilla pudding.”
“These are really good. Doesn’t taste much like pudding, just sweet buns.”
Verdict: Good dough!
From his tasting notes:
Baked buns were fairly moist on the inside. Less sweet than expected from the name, just got hints of pudding.
I am eager to make this, but how long should you bake them for?
That’s an EXCELLENT question, I apologize for leaving that detail out!
I suggest 15 minutes; these were in the oven for 20 minutes, and were very well done and even slightly burnt on the bottom.
I made this based on your recommendation! The dough was really good, and a I made a cream cheese filling which I put on the buns along with sour cherry jam and baked them as you suggested, at 375 F for 15 minutes. They came out perfect. So, thank you very much!
Did you use instant pudding?
Guess I’ll have t o try this again. Mixed up beautifully. Nice and light. Iwent to let it rise and when i went t[ check on it. Oil or liquid had came out of it and it was no longer light and airy
How would you fill them? Before or after baking? Also how do you form the rolls?
How is the dough? Is it strong enough to hold up to rolling? Can it be use in a cinnamon roll or a king ale application? Thanks!