Yield: 18 Rolls
|3½ cup||All-purpose flour (to 4 c.)|
|1 pack||Active dry yeast|
|\N \N||* * * * *|
|½ cup||Butter or margarine|
|½ cup||Granulated sugar|
|1 teaspoon||Grated lemon peel|
|\N \N||Apricot Filling (below)|
|\N \N||Sifted powdered sugar|
BH&G HERITAGE COOKBOOK
In large mixing bowl combine 1¼ cups of the flour and the yeast. In saucepan heat together milk, butter, granulated sugar, lemon peel, and salt just till warm (115-120), stirring constantly. Add to dry mixture in mixing bowl; add eggs. Beat at low speed of electric mixer for ½ minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Knead on lightly floured surface till smooth and elastic (8 to 10 minutes). Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 ½ hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape each half into 9 balls. Place balls, 3 inches apart, on greased baking sheets. With fingers, flatten each to 3 ½-inch circle. Cover; let rise till double (about 45 minutes). Make a depression in center of each ball.
Fill depression with Apricot Filling. Bake at 375 for 10 to 12 minutes. Remove from baking sheets; cool.
Dust lightly with powdered sugar.
APRICOT FILLING: Mix 1 cup snipped dried apricots and enough water to come 1 inch above apricots. Simmer for 15 to 20 minutes; drain. Stir in ¼ cup granulated sugar, 1 tablespoon butter, and ¼ teaspoon ground nutmeg.