| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Heritage |
18 |
Rolls |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour (to 4 c.) |
| 1 |
pk |
Active dry yeast |
|
|
* * * * * |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Granulated sugar |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
|
|
Apricot Filling (below) |
|
|
Sifted powdered sugar |
INSTRUCTIONS
BH&G HERITAGE COOKBOOK
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
A Message from our Provider:
“Have you made God smile today?”