Kolace

Ingredients

1 2/3 cups Roberts Half and Half, scalded
1 package active dry yeast
5 tablespoons sugar
1/2 cup warm water
3 Roberts Egg Yolks
1/4 cup shortening, melted and cooled
1 tablespoon salt
5-5 1/2 cups flour, sifted
1/4 cup Roberts Butter, melted
2 cups Fruit Filling

Preparation

Cool half and half to lukewarm. Meanwhile, soften yeast and 1 tablespoon sugar in warm water; allow to stand 5 minutes. Mix egg yolks, melted shortening, salt and remaining sugar with half and half; add yeast mixture. Gradually stir in flour until dough is smooth and can be lifted in a mass on a spoon. Keep dough as soft as can be handled; place in a buttered bowl, cover and allow to rise in a warm place until double in bulk. Stir down dough and allow to rest 10 minutes. Roll out dough on a floured surface to 1/3 inch thickness. Cut with a floured 2 1/2 inch round floured cutter; place on buttered baking sheets about 1 inch apart. Cover and allow to rise in a warm place until light, about 40 to 45 minutes. Press indentation in center of each roll. Brush rolls with melted butter and fill centers with Fruit Filling. Bake at 375° for 15 to 18 minutes, or until nicely browned.

Recipe Contributed By: Mrs. L. A. Snyder North Bend, Nebraska

Yield: 2 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.