| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Heritage | 18 | Rolls | |
INGREDIENTS
| 3 1/2 | c | All-purpose flour, to 4 c. |
| 1 | Active dry yeast | |
| * * * * * | ||
| 3/4 | c | Milk |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Granulated sugar |
| 1 | t | Grated lemon peel |
| 1/4 | t | Salt |
| 2 | Eggs | |
| Apricot Filling, below | ||
| Sifted powdered sugar |
INSTRUCTIONS
Date: Fri, 24 May 96 07:15:37 PDT From: eboyd@shentel.net In large mixing bowl combine 1 1/4 cups of the flour and the yeast. In saucepan heat together milk, butter, granulated sugar, lemon peel, and salt just till warm (115-120), stirring constantly. Add to dry mixture in mixing bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Knead on lightly floured surface till smooth and elastic (8 to 10 minutes). Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape each half into 9 balls. Place balls, 3 inches apart, on greased baking sheets. With fingers, flatten each to 3 1/2-inch circle. Cover; let rise till double (about 45 minutes). Make a depression in center of each ball. Fill depression with Apricot Filling. Bake at 375 for 10 to 12 minutes. Remove from baking sheets; cool. Dust lightly with powdered sugar. APRICOT FILLING: Mix 1 cup snipped dried apricots and enough water to come 1 inch above apricots. Simmer for 15 to 20 minutes; drain. Stir in 1/4 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon ground nutmeg. Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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