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Kolaches:

List of Ingredients




1 c. dried prunes
1/4 c. sugar
1 c. dried apricots
1 tsp. salt
1/2 c. sugar
1/4 c. soft shortening, part butter
1/4 tsp. cinnamon
3 1/2 to 4 c. flour
1 T. lemon juice
2 pkgs. active dry yeast
1/4 c. warm water (110 degrees)
1 egg (room temp.)
3/4 cup milk

Scald milk. Pour into large bowl with sugar, salt, and shortening. Cool
until lukewarm. Add 1 c. flour; blend in egg. Beat until smooth. Add
yeast to warm water in small bowl. Let stand 3 to 5 min. Stir to
dissolve. Add yeast to bowl containing milk-flour mixture. Beat until
smooth. Stir in remaining flour, a little at a time. First use a spoon,
then the hands. Squeeze the dough through the fingers to blend. The
dough should be soft, but stiff enough to clean the sides of the bowl.
Knead dough on lightly floured surface until smooth and elastic. Place
in greased bowl; turn once to grease all sides. Cover and let rise until
doubled, 1 to 1 1/2 hours, or until dent made deep in dough with finger
remains.

Prepare filling. Cover prunes and apricots with water and simmer until
tender, 20 to 30 min. Cool, drain and chop fruits fine. Combine with
remaining filling ingredients.

Punch dough down. Let rise 15 min. more. Shape into 1 1/2 inch balls.
Place smooth side up about 3 inches apart on lightly greased baking
sheet. Cover and let rise 10 min.

Make a dent in each ball by pressing finger to the pan. Leave about 1/2
inch edge around outside of circle. Spoon filling into center. Brush
sides of rolls with melted butter. Let rise 20 to 30 min. Dent remains
when sides of dough are pressed gently with fingers. Bake in hot oven
(400 degrees) until golden brown, 10 to 15 min. Remove from baking sheet
and cool on rack. Makes about 3 dozen.

Place cool rolls on baking sheet and put in freezer. When frozen, wrap
in foil, seal, label, date, and return to freezer. Store up to 2 months.

To serve, thaw in wrapper on rack at room temp. about 2 hours. Or heat
frozen rolls, uncovered, in moderate oven (350) about 20 min. and
sprinkle with confectioners sugar.



Recipe