Kolaches (Sweet Dough Mix

INGREDIENTS

INSTRUCTIONS

9 lb -
PAN:  18 BY 26-INCH SHEET PAN                    TEMPERATURE:  350 F. OVEN
1.  USE SWEET DOUGH MIX AND ACTIVE DRY YEAST.  PREPARE DOUGH
ACCORDING TO INSTRUCTIONS ON CONTAINER.
2.  PUNCH:  LET REST 10 MINUTES.  DIVIDE DOUGH INTO 2 PIECES.
SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 MINUTES.
3.  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.
4.  PROOF: ABOUT 30 MINUTES OR UNTIL PIECES ARE DOUBLE IN SIZE.
5.  PRESS DOWN CENTER OF EACH PIECE WITH BACK OF SPOON.  LEAVE
A RIM ABOUT 1/4 INCH WIDE.
6.  FILL CENTER OF EACH KOLACHE WITH ABOUT 1 OZ (2 TBSP) FILLING. USE
CHERRY FILLING (RECIPE NO. D04100), APRICOT-PINEAPPLE FILLING (RECIPE
NO. D04300)F, SPICED PRUNE FILLING (RECIPE NO. D04400), OR PINEAPPLE
FILLING (RECIPE CARD G03700).
7.  BRUSH RIM WITH EGG WASH (RECIPE NO. D05500).
8.  PROOF:  20 MINUTES OR UNTIL DOUBLE IN SIZE.
9.  BAKE:   25 MINUTES OR UNTIL DONE.
10. IF DESIRED, COOL; SPRINKLE WITH 1 LB (3 1/2 CUP) SIFTED POWDERED SUGAR
OR
FINISH OUTER EDGES WITH VANILLA GLAZE OR VARIATIONS (RECIPE NO. D04600).
NOTE:  IN STEP 10, 7 LB (1-NO.10 CN) 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: D02701
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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