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Ingredients
- 6 to 7 cups all-purpose flour
- 1/4 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 2 cups 2% milk
- 1/2 cup butter, cubed
- 1/2 cup water
- 6 large egg yolks
- 1/4 cup butter, melted
- 1 can (12 ounces) raspberry and/or apricot cake and pastry filling
- ICING:
- 3 cups confectioners' sugar
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 to 6 tablespoons 2% milk
Directions
- 1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes.
- 2. Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.
- 3. Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
- 4. Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.
Nutrition Facts
1 each: 245 calories, 8g fat (4g saturated fat), 58mg cholesterol, 259mg sodium, 40g carbohydrate (18g sugars, 1g fiber), 4g protein.
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