Ingredients
6 to 7 cups all-purpose flour1/4 cup sugar2 packages (1/4 ounce each) active dry yeast2 teaspoons salt2 cups 2% milk1/2 cup butter, cubed1/2 cup water6 large egg yolks1/4 cup butter, melted1 can (12 ounces) raspberry and/or apricot cake and pastry fillingICING:3 cups confectioners’ sugar1/4 cup butter, softened2 teaspoons vanilla extract1/2 teaspoon salt4 to 6 tablespoons 2% milk
Preparation
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.
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.
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.
Combine confectioners’ sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.
