Dissolve yeast in warm water (105-115) stir in sugar, margarine egg and salt. Mix in
dried milk and flour with spoon. This is a sold, pliable dough. Place in a greased,
covered bowl put in refrigerator. About 2 hours before baking, shape into rolls ( this is
for Kolaches) one roll 2 inches apart on greased cookie sheet. Baste rolls with melted
margarine. When making cinnamon rolls, roll out a part of the dough in a oblong form,
grease oblong dough with melted margarine then sprinkle cinnamon and sugar over
oblong dough. Roll up the circle of dough, then cut cinnamon rolls about 1 inch then
place them 1 inch apart on greased 9 X13 inch cake pans. Baste the rolls with melted
margarine. Cover the pans of rolls for Kolaches and for cinnamon rolls and let rise until
double in size about 1 1/2 to 2 hours. After rolls for Kolaches are double in sized, put a
hole in the middle of roll and add the Kolaches filing
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(cherry, apricot, poppyseed, peach, prune, or apple can be used). Bake in hot oven at
400 degrees until golden brown, about 15
minutes. Makes about 5 dozen small rolls.
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