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Category: Rolls
Prep Time: Cook Time: Total Time:
1 package active dry yeast, or 1 fresh cake compressed yeast
1/4 cup lukewarm water
1 cup scalded dairy sour cream
2 tablespoons melted shortening
1/4 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 egg, beaten
3 cups all-purpose flour, sifted
Melted butter
Fruit filling (see recipe)
Preheat oven to 375 degrees. Grease cookie sheet.
In bowl large enough to accommodate raised dough, sprinkle dry yeast or crumble cake yeast into lukewarm water. Stir to dissolve.
Into scalded cream, stir shortening, sugar, salt and baking soda. Cool to lukewarm. Add to yeast mixture. Add beaten egg and mix well. Add one-third of sifted flour. With a spoon, or an electric mixer set at low speed, beat batter until smooth and satiny. Add remaining flour gradually, changing from mixer to spoon to hands, if necessary, as dough becomes stiffer. Turn dough onto floured board and knead for a few minutes. Cover with damp cloth and let rest 5 minutes.
Roll out dough 1/4 inch thick. Brush generously with melted butter. Spread with fruit filling (see recipe below). Cut into 3-inch squares. Roll squares up like small jelly rolls. Place on prepared cookie sheet, seams down. Bake 15-20 minutes, or until golden brown.
Fruit Filling
Makes enough for 2 dozen rolls, 2 coffee cakes, or about 5 dozen cookies
3 cups pitted, finely chopped dates (for other options, see below)
1 cup water
1/4 teaspoon salt
1/2-1 cup granulated or firmly packed brown sugar
1 tablespoon lemon or orange juice
1/2 cup chopped nutmeats (optional)
In 2-quart saucepan, cook dates with water until soft; add salt and sugar. Continue cooking over medium-low heat until thickened, stirring frequently. Add lemon or orange juice and nutmeats, if desired.
Coconut filling: Substitute 1 1/2 cups shredded coconut for dates. Reduce water and sugar to 1/2 cup and lemon juice to 1 teaspoon. Add 1/3 cup honey, 1 tablespoon butter and 1/2 teaspoon vanilla extract. Cook until coconut absorbs most of syrup. Stir in vanilla extract and butter. Cool.
Mincemeat filling: Substitute prepared mincemeat for dates. Reduce sugar to 1/2 cup. Mix 2 tablespoons cornstarch with sugar.
Prune filling: Substitute tenderized prunes for dates. Add 1 teaspoon vanilla extract.
Raisin or dried fruit filling: Substitute raisins or other cut-up dried fruit for dates. Add 2 tablespoons butter.
Makes 2-3 dozen.
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Kolaches (Sour-Cream Sweet Yeast Rolls)
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Category: Rolls
Prep Time: Cook Time: Total Time:
1 package active dry yeast, or 1 fresh cake compressed yeast
1/4 cup lukewarm water
1 cup scalded dairy sour cream
2 tablespoons melted shortening
1/4 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 egg, beaten
3 cups all-purpose flour, sifted
Melted butter
Fruit filling (see recipe)
Preheat oven to 375 degrees. Grease cookie sheet.
In bowl large enough to accommodate raised dough, sprinkle dry yeast or crumble cake yeast into lukewarm water. Stir to dissolve.
Into scalded cream, stir shortening, sugar, salt and baking soda. Cool to lukewarm. Add to yeast mixture. Add beaten egg and mix well. Add one-third of sifted flour. With a spoon, or an electric mixer set at low speed, beat batter until smooth and satiny. Add remaining flour gradually, changing from mixer to spoon to hands, if necessary, as dough becomes stiffer. Turn dough onto floured board and knead for a few minutes. Cover with damp cloth and let rest 5 minutes.
Roll out dough 1/4 inch thick. Brush generously with melted butter. Spread with fruit filling (see recipe below). Cut into 3-inch squares. Roll squares up like small jelly rolls. Place on prepared cookie sheet, seams down. Bake 15-20 minutes, or until golden brown.
Fruit Filling
Makes enough for 2 dozen rolls, 2 coffee cakes, or about 5 dozen cookies
3 cups pitted, finely chopped dates (for other options, see below)
1 cup water
1/4 teaspoon salt
1/2-1 cup granulated or firmly packed brown sugar
1 tablespoon lemon or orange juice
1/2 cup chopped nutmeats (optional)
In 2-quart saucepan, cook dates with water until soft; add salt and sugar. Continue cooking over medium-low heat until thickened, stirring frequently. Add lemon or orange juice and nutmeats, if desired.
Coconut filling: Substitute 1 1/2 cups shredded coconut for dates. Reduce water and sugar to 1/2 cup and lemon juice to 1 teaspoon. Add 1/3 cup honey, 1 tablespoon butter and 1/2 teaspoon vanilla extract. Cook until coconut absorbs most of syrup. Stir in vanilla extract and butter. Cool.
Mincemeat filling: Substitute prepared mincemeat for dates. Reduce sugar to 1/2 cup. Mix 2 tablespoons cornstarch with sugar.
Prune filling: Substitute tenderized prunes for dates. Add 1 teaspoon vanilla extract.
Raisin or dried fruit filling: Substitute raisins or other cut-up dried fruit for dates. Add 2 tablespoons butter.
Makes 2-3 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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