Kolache

From the kitchen of Mary Arthur

Serves 20 rolls.

• 1 pkg active dry yeast
• ¼ c warm water
• 2 tbsp butter
• 2 tbsp sugar
• 1 tsp salt
• ½ c milk, scalded
• 1 egg
• 2 ¼ - 2 ½ c flour

Filling:

• 1 c pitted cooked prunes or cooked dried apricots, chopped
• 3 tbsp sugar
• 2 tsp grated orange rind
• ¼ tsp cinnamon

Soften yeast in warm water. In mixing bowl combine butter, sugar, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Cover; let rise in warm place until doubled 30 min – 1 hr. Prepare filling by combining ingredients.

Roll our dough on well-floured surgace to a 15x12” rectangle. Cut into 20 3” squares. In center of each, place 1 tsp filling. Bring corners of square to center; seal to enclose fruit. Place 2” apart on greased cookie sheets, seam side up. Cover; let rise until doubled 30-40 min. Bake at 400 for 12-15 min. until golden brown. If desired rolls may be brushed with soft or melted butter and sprinkled with sugar.