| 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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