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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 28 |
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This recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make this dish for my own family for special occasions. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup sugar, divided |
2 cups warm milk (110° to 115°) |
5-3/4 to 6-1/2 cups king arthur unbleached all-purpose flour |
4 egg yolks |
1 teaspoon salt |
1/4 cup butter, softened |
2 cups canned prune, poppy seed, cherry or lemon pie filling |
1 egg white, beaten |
Directions:
1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.
2. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Add additional flour, if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
3. Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes.
4. Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown. Yield: about 28 rolls.
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