|Cook and serve lemon pudding/pie mix||3 Ounce (1 Package)|
|Active dry yeast||1⁄2 Ounce (2 Package, 1/4 Ounce Each)|
|Sugar||2 Teaspoon (Plus 3/4 Cup Sugar)|
|Warm water||1 Cup (16 tbs) (110° To 115°)|
|Eggs||4 , separated|
|Warm milk||1 Cup (16 tbs) (110° To 115°)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||9 Cup (144 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Teaspoon|
Prepare pudding mix according to package directions; cover and refrigerate.
In a small bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand for 5 minutes.
In a mixing bowl, beat egg yolks and remaining sugar until thickened.
Add the yeast mixture, milk, butter, salt, egg whites and 4 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide into 36 pieces.
Roll each piece into a ball.
Place 2 in apart on greased baking sheets.
With thumb, make a large indentation in center of each ball; stretch to 3-1/2 in in diameter.
Place about 2 teaspoons of pudding in each indentation.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 15-20 minutes or until golden brown.
Remove from pans to wire racks.
For glaze, combine the confectioners' sugar, lemon juice and enough milk to achieve desired consistency.
Drizzle over warm buns.
Serving size: Complete recipe
Calories 6462 Calories from Fat 1162
% Daily Value*
Total Fat 132 g203.1%
Saturated Fat 70.9 g354.3%
Trans Fat 0 g
Cholesterol 1114.9 mg371.6%
Sodium 1841.7 mg76.7%
Total Carbohydrates 1149 g382.9%
Dietary Fiber 33.5 g133.9%
Sugars 203.1 g
Protein 157 g313.2%
Vitamin A 81.3% Vitamin C 7.7%
Calcium 63% Iron 324.8%
*Based on a 2000 Calorie diet