INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN            TEMPERATURE:  350 F. OVEN
1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE
110 F, MIX WELL.  LET STAND 5 MINUTES.  ADD SUGAR ; STIR UNTIL
DISSOLVED.  LET STAND 10 MINUTES, THEN STIR AGAIN.  SET ASIDE
FOR USE IN STEP 3.
2.  MIX SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED
3.  BLEND IN EGGS, WATER, AND YEAST SOLUTION AT LOW SPEED.
4.  SIFT FLOUR AND MILK TOGETHER; ADD TO EGG MIXTURE. MIX AT LOW SPEED
7 TO 10 MINUTES OR UNTIL SMOOTH DOUGH IS FORMED.
5.  FERMENT:  SET IN WARM PLACE (80 F) ABOUT 1 HOUR.
6.  PUNCH:  LET REST 10 MINUTES.  DIVIDE DOUGH INTO 2 PIECES.
SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 MINUTES.
7.  MAKE-UP:  FORM INTO A ROPE 1 1/2 INCHES IN DIAMETER. CUT
INTO 1 1/2 INCH PIECES.  SHAPE INTO 2 OZ BALLS; PLACE 2 INCHES
APART ON GREASED PANS.  FLATTEN SLIGHTLY WITH PALM OF HAND.
8.  PROOF:  ABOUT 30 MINUTES OR UNTIL PIECES ARE DOUBLE IN SIZE.
9.  PRESS DOWN CENTER OF EACH PIECE WITH BACK OF SPOON.  LEAVE
A RIM ABOUT 1/4 INCH WIDE.
10.  FILL CENTER OF EACH KOLACHE WITH ABOUT 1 OZ (2 TBSP) FILLING
USE CHERRY FILLING. (RECIPE NO. D04100), APRICOT-PINEAPPLE FILLING
(RECIPE NO. D04300), SPICED PRUNE FILLING (RECIPE NO. D04400), OR
PINEAPPLE FILLING (RECIPE CARD G03700).
11. BRUSH RIM WITH EGG WAS (RECIPE NO. D05500).
12.  PROOF:  20 MINUTES OR UNTIL DOUBLE IN SIZE.
13.  BAKE:  25 MINUTES OR UNTIL DONE.
14.  IF DESIRED COOL; SPRINKLE WITH 1 LB (3 1/2 CUP) SIFTED POWDERED SUGAR
OR
BRUSH OUTER EDGES WITH VANILLA GLAZE OR VARIATIONS (RECIPE NO. DO4600).
NOTE:  IN STEP 10, 7 LB (1-NO. 10CN) PREPARED PIE FILLING, (APPLE,
BLUEBERRY,
CHERRY, OR PEACH) OR 7 LB 4 OZ (7/8-NO. 10 CN) BAKERY FILLING, RASPBERRY,
MAY
BE USED.
Recipe Number: D02700
SERVING SIZE: 1 ROLL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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