½  cup  Warm water  [105° - 110°]
 2  pkg  Active Dry Yeast
 2  tbl  Granulated Sugar
 1  pkg  Instant Vanilla Pudding [3½ oz]
 ½  cup  Butter [melted]
 2       Eggs  [beaten]
 1  tsp  Salt
 8  cup  All-purpose Flour
 ½  cup  Butter [melted, 1 stick]
 5       8 or 9-inch SQUARE BAKING PANS [greased]
 

In small bowl, combine water, yeast and sugar.  Stir until dissolved.  Set aside.

In large bowl, make pudding mix according to package directions. You don't have to wait until it thickens to "pudding", just mix it until it gets a little thick.  Add butter, eggs and salt; mix well.  Add the yeast mixture; blend.  Gradually add flour and knead until smooth.  Initially I add about 7½ cups and knead the daylights out of it.  If the dough is still sticky, I add the other ½ cup by sprinkling a tablespoon or so onto the dough and neading.  Keep doing this until the dough is soft and silky feeling, but no longer sticky.  You MAY  even need a little more flour-- depends on the humidity in your kitchen that day.

Place in very large greased bowl. Cover and let rise until in a warm, draft free place, until double in bulk (about 1 hour). Punch down and let rise again   [about  45  minutes].

On a lightly floured surface, roll out to a 34" x 21" rectangle [DOESN'T have to be EXACT].  he dough is very elastic and I usually have to stretch it once I've gotten my rectangular shape (after using the rolling pin).  If, by chance you poke a hole in it, take a small piece of dough and patch it.

Spread ½ cup of melted butter over surface.
 

TOPPING :

2  cup  Brown Sugar [firmly packed]
2  tbl  Cinnamon [or to taste]

In small bowl, mix brown sugar and cinnamon together.  Sprinkle all over top of surface.  Starting at the long edge of the dough, roll up very tightly. If the rolling edge of the dough is real fat, cut it off.  The thinner your beginning edge is, the easier it is to roll.  Once you have it rolled up (don't worry if it doesn't roll up perfectly -- ie. edges don't roll up evenly, it doesn't matter).  If the ends of the dough are fat, with very little filling in them cut them off (just a little).
 
 

With a knife, put a notch every 2 inches.  With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut). Again, the 2-inch measurement doesn't have to be exact, get it as close as you can.  You may or may not end up with exactly 20 rolls--no biggie.

Place 4 rolls in into each baking pan, 2-inches apart.  Lightly press rolls down with your hands (just a little, it helps to hold them together better).

Cover and let rise in a warm, draft-free place, until double again.

Bake at 350 deg.  for 15 to 20 minutes.  Take them out when they turn golden brown.

Frost warm rolls with Cream Cheese Frosting.
 
 

CREAM CHEESE FROSTING :

 1  pkg  Cream Cheese [8 oz, softened]
 ½  cup  Butter [softened]
 1  tsp  Vanilla
 3  cup  Powdered Sugar
 1  tbl  Milk [just enough to fluff, approx]
 

Combine all ingredients and mix until smooth.  Spread on very warm rolls.

Rolls are best when served warm.     Makes 20 very large rolls.