2 pkg. active dry yeast
1/2 c. warm water
1 pkg. instant vanilla pudding
2 c. warm milk
2 eggs, slightly beaten
1/2 c. sugar
1/2 c. vegetable oil
2 tsp. salt
8 c. all purpose flour
1/4 c. butter, melted
1 c. packed brown sugar
2 tsp. ground cinnamon
1 c. raisins or pecans

In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well but, do not knead. Place in a greased bowl; cover and let stand in a warm place until doubled, about 1 hour. Sprinkle with a little flour, punch down and turn onto a lightly floured board; divide in half. Roll out each half into a 12 x 8 inch rectangle; brush with butter.

Combine brown sugar, cinnamon, and raisins or pecans; spread over dough. Roll up and slice each roll into 12 rolls. Place in two greased 13 x 9 inch baking pans. Cover and let rise until nearly doubled.

Bake at 350°F for 25 to 30 minutes.

Makes 2 dozen.

Glaze:

1 c. confectioners sugar
2 tbsp. milk
1/4 tsp. vanilla extract

Combine glaze ingredients and drizzle over rolls. Let cool in pans on wire rack.