INGREDIENTS

INSTRUCTIONS

Proof your yeast with 2 oz of the milk, bit of flour and sugar from
the measured ingredients.  When the yeast is ready, combine ingredients
in a mixing bowl and mix  until the dough won't stick to you finger
when touched lightly. The  recipe recommends setting some of the flour
aside and adding it at  need, I don't do this anymore because I usually
end up adding a  little bit more as it is. (different flours)  This is
where the recipe stops and you're expect to know what to do  with it!
:-) Mom had a bit of trouble understanding why I couldn't just make
things when she bought me the exect same cookbook she uses (reprint).
Let the rise in an oiled bowl, covered, until doubled. Dump out on
lightly floured surface. Cut pieces of dough into lumps roughly the
size you get if you scoop generously with a serving spoon. Sorry, I
don't know how to do this one without showing you.  Now. You take a
lump of dough and flatten it in your hands until you  can enclose the
jam/jelly without getting the jam/jelly on any  closing edges. I tend
to put the dough on the table to start. I pick  two opposite points and
meet them at the center over the jam. I then  gather the rest up to
that point starting at the outside working in.  the dough is fairly
stick so it will seal fairly well. Pat it into a  roundish shape and
place seam down in a well oiled baking pan with 2"  sides. As you place
the rolls into the pan you want to swish them  around to get oil on the
sides so that they come apart when they are  done.  I use appricot jam,
red/black current jelly, and plum butter. You can  also make them with
cream cheese filling, though I haven't tried that  one yet.  The rolles
should be touching. I use a 9 x 13 pan and I get either 4  or 5 bunnes
across (depending on how many people are coming and how  large I make
them) a short side.  Let raise a few minutes, brush tops with a bit of
oil (I try to use  any oil that pools around the buns from the "well
oiled" part  before/if I add any). and bake in 350 degree oven for
15-20 minutes.  Remove from oven and brush tops again with oil
(Sometimes I don't do  this and they seem ok, I think it's supposed to
soften the top) and  let stand 5 minutes in pan, covered.  Invert onto
cooling rack to cool completely. The traditional way to  serve this
dictates sprinkling with icing sugar. I do for guests but  not for us
at home.  Scatterbrained notes: I usually have more dough than the 9 by
13 pan  will hold, so I put the rest in an 8" round cake pan. the rolls
will  expand to fill the space provided. If they are squished, they
will  bake higher but the sides will be very thin. Don't break apart
until  serving. Theses dry out if broken apart. Store on rack or plate
(once  cooled) covered with a clean dishtowel.  This seems like an
aweful lot of work, but it goes very quickly and  the rewards are
great.  I've read this over twice and I don't think I've left anything
out.  Good luck  Judy  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4917
Calories From Fat: 901
Total Fat: 102.9g
Cholesterol: 575.2mg
Sodium: 1231.5mg
Potassium: 1574.9mg
Carbohydrates: 864.9g
Fiber: 37.9g
Sugar: 84.3g
Protein: 125.8g