Directions: |
Directions:Dissolve yeast in warm water. In saucepan, heat milk, butter, sugar and salt to just warm (115º), stirring until butter almost melts. Stir together 2 cups flour and cinnamon; beat in milk mixture. Add softened yeast, eggs and lemon peel. Beat well. Stir in as much flour as you can mix with a spoon. Turn out onto lightly floured surface, knead in flour to make a moderately soft dough. Continue kneading until smooth and elastic (about 5 minutes.) Shape into a ball. Place dough in a lightly greased bowl; turn once to grease surface; cover. Let rise until double, 1 to 1 1/2 hours. Punch down, turn out onto floured surface. Divide dough in half. Cover; let rest 10 minutes. Divide and shape each half into 9 balls. Place 3 inches apart on greased baking sheet. Flatten each ball to 3 inch circle. Cover; let rise in warm place until double (about 45 minutes.) With your finger, make a depression in the center of each. Spoon in filling evenly. Bake in 375º oven for 12 to 15 minutes, or until golden brown. Remove pastries to wire rack. Cool completely. Dust with powdered sugar. Yield: 18 rolls.
Apricot Filling: Combine 2 cups coarsely snipped dried apricots and water to cover 1 inch saucepan. Simmer covered for 10 minutes; drain. Stir in 1/3 cup sugar, 1 tablespoon butter and 1/2 teaspoon ground nutmeg; cool.
(Cherry pie filling makes a great filling, too.) |
This recipe for Kolaches is from