Dissolve 2 packages of dry yeast in 1 cup warm water. Add 1/4 c. sugar to yeast and water mixture. Add 1 c. flour and beat until smooth. Let rise for 30-45 minutes. Heat 3 c. milk, until lukewarm and add 1 T. salt, 1 1/4 c. melted butter, 1 c. sugar, and 2 eggs. After yeast rises, mix yeast with the solution and add 1 tsp. vanilla and mix. Add 12 c. flour to mixture and mix until mixture is dough like, but not too dry and not too sticky. Put flour on your hand and pat mixture. Cover it with a towel and let it rise for 20 minutes and then knead. Let dough rise until it doubles its size for approximately 30 minutes to 1 hour.
Grease pans with butter. Roll dough into small balls and put them in the pans. Grease the top of the balls with melted butter and let rise for about 20 minutes. You must use up all of the dough when rolling them into small balls and getting them ready for baking, or else the dough will dry out before you are able to use it all up. After rising about 20 minutes, make an indentation in the center of each ball and put filling in (see fillings below). Sprinkle topping (see below) on each one and let rise 20 more minutes or until they have risen enough to cook. Bake at 400º approximately 15-20 minutes, or until golden brown. When they are done, take out of the oven to cool. Grease tops with melted butter.
Mix together 2 c. flour, 2 c. sugar, and 3/4 c. butter.
Cottage Cheese: Drain water off 24 oz. cottage cheese. Add 1 tsp. lemon juice. Grate 1/2 tsp. lemon rind and 1/4 c. raisins in cottage cheese. Add 3 T. melted butter, 1/2 c. sugar, 1 egg yolk (beaten), and 1/2 tsp. nutmeg. Mix well.
Apple: Cook 1 (8 oz.) bag dried apples until tender. Add 1 tsp. cinnamon, 1/4 c. melted butter, enough sugar to sweeten to your taste (1-2 c.), 1 tsp. vanilla, and a mixture of cornstarch and water to thicken. Mix well and cook until thickened.
Apricot: Cook 1 (16 oz.) package of dried apricots until tender. Drain and mix with fork. Add enough sugar to sweeten to taste (about 1 1/2 c.), and add 1 tsp. vanilla, 1/4 c. melted butter, and 1 tsp. cinnamon. Mix well.
Pineapple: Cook 1 (10 oz.) can crushed pineapple and 1 can of pineapple tidbits for 30 minutes. Add 1/4 c. butter, 1 tsp. vanilla, 1 c. sugar, and a mixture of cornstarch and water to thicken. Mix well and cook until thickened.
Prunes: Cook 1 (6 oz.) package of pitted prunes until tender. Drain the juice from the prunes and add 1/2 tsp. cinnamon, 1/2 c. sugar, 1 tsp. vanilla, and 1/4 c. melted butter. Mix well.