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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 3 |
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One of our Christmas breakfast traditions - we make cherry, apricot and blueberry. Ingredients:
1 cup shortening |
1/2 cup white sugar |
1 1/2 teaspoons salt |
2 1/2 cups scalded milk |
4 egg yolks, beaten |
1/2 teaspoon lemon extract |
1 1/2 tablespoons active dry yeast |
5 cups all-purpose flour |
1/2 cup fruit preserves |
Directions:
1. Cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and flavoring. When lukewarm, add yeast to mixture. Let stand 5 minutes. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Let rise 1 hour.
2. Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes.
3. Make a depression into the center of each roll. Fill with fruit preserves.
4. Bake at 450 degrees F (230 degrees C) until brown. Watch carefully. Cool on wire racks.
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