2 cups boiling water
2 tablespoons butter
1/4 cup granulated sugar
1 teaspoon salt
2 packages dry yeast
1/4 cup lukewarm water
1 teaspoon granulated sugar
About 6 cups all-purpose flour
1/4 cup melted butter

Filling
1 small box any red Jell-O (dry)
1 cup chopped pecans
3/4 cup granulated sugar

Glaze
1 cup confectioners' sugar
1 1/2 teaspoons milk

Rolls: Mix boiling water, butter, 1/4 cup sugar and salt. Cool to lukewarm.

Put yeast in lukewarm water. Add the 1 teaspoon sugar. Mix with cooled butter mixture.

Mix cooled yeast mixture with half of flour, added 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 the 1/4 cup melted butter.

Filling: Mix Jell-O and sugar and sprinkle over dough. Sprinkle nuts on top. Roll up as for a jellyroll. Cut into 1/2-inch slices and place well apart on a well buttered pan. Let rise until double, about 1 hour.

Bake at 400 degrees F for 20 minutes.

Mix glaze and drizzle over hot rolls.