Add 1 1/2 cups hot tap water. Beat 3 minutes. Add 2 eggs and 1
cup flour. Beat 2 minutes or until mixed well. Add up to 2 1/2 to 3
cups flour. Beat 3 minutes until elastic.
Knead 5-10 minutes. Cover with plastic and towel. Let rest 15-20
minutes. Make into rolls as desired. Refrigerate up to 2 to 48 hours.
Bake at 350 for 35 minutes. Take out and leave at room
temperature.
Topping - Melt 1/2 cup butter. Add 2 tablespoons milk, 1/2
teaspoon cinnamon, 1 large package vanilla pudding (not instant), 1
cup brown sugar.
Originally Submitted
11/18/2010
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