Categories: Breads 
      Yield: 48 servings 
  
           Mary Bowles DNSR31A 
      2 c  Boiling Water 
      2 tb Butter 
    1/4 c  Sugar 
      2 pk Dry Yeast 
      1 ts Sugar 
      6 c  Flour (about) 
      1 ts Salt 
    1/4 c  Lukewarm Water 
 
----------------------------------FILLING---------------------------------- 
      1 pk Red Jello--dry 
      1 c  Pecans 
    1/4 c  Butter, melted 
    3/4 c  Sugar 
 
-----------------------------------GLAZE----------------------------------- 
      1 c  Powdered Sugar 
  1 1/2 ts Milk 
  
  Mix boiling water, butter, 1/4 cup sugar, salt.  Cool 
  to lukewarm. Put yeast in lukewarm water.  Add 1 tsp. 
  sugar. Mix with cooled butter mixture. Mix half of 
  flour, 1 cup at a time, in electric mixer. Blend well. 
  By hand, stir in enough remaining flour to make dough. 
  Knead into a smooth ball. Cover and let rise until 
  double in bulk. (May refrigerate overnight at this 
  point if you want these for breakfast).  Roll dough 
  1/8 inch thick. Cover with melted butter.  Mix jello 
  and sugar and sprinkle over. Sprinkle nuts on top. 
  Roll up as for jelly roll. Cut into 1/2 inch slices 
  and place on well buttered pan, well apart. Let rise 
  until double, about 1 hour. Bake at 400 degrees for 20 
  minutes. Mix glaze and drizzle over hot rolls.