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Kolache.

Kolache

Serve rolls warm or cool for breakfast. 1-1/4 cups milk 1/3 cup butter or margarine 2/3 cup sugar 1/2 teaspoon salt 1 package active dry yeast 2 large eggs 5 to 5-1/4 cups all-purpose flour About 1/2 cup fruit jam 1 egg yok mixed with 1 tablespoon water

Heat milk, butter, sugar, and salt in a 1-quart pan until lukewarm (110[deg.]). Combine liquid and yeast in a bowl; let stand 5 minutes. Mix in eggs and 4-1/2 cups flour. Knead with dough hook or by hand on a floured board until smooth and elastic; if sticky, add flour. Place in a greased bowl; cover with plastic wrap and let rise in a warm place until doubled, 1-1/2 to 2 hours.

On a floured board, knead dough to expel air; roll to 1/2 thick. Cut in 2- to 2-1/2-inch rounds; place 2 inches apart on greased baking sheets. Reroll and cut scraps. Cover and let rise until puffy, about 45 minutes. With thumbs, make a cavity in center of rolls; fill each with 1 teaspoon jam. Brush with yolk mixture. Bake rolls in a 350[deg.] oven until golden, 20 to 25 minutes. Make 18 to 22.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Mar 1, 1985
Words:208
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