Kolache

Ingredients

1/2 package Fresh bakers yeast or 2 packets dry active yeast (dissolve

1 cup Lukewarm milk

1/2 cup Butter

1 cup Milk (scald and cool to Lukewarm)

2/3 cup Sugar

1 1/2 teaspoons Salt

2 Eggs, well beaten

1/8 teaspoon Grated nutmeg

7 cups flour (or more) sifted

1/2 Lemon, grated rind and juice

Preparation

Cream together butter, sugar and salt. Add eggs, lemons and nutmeg.

Mix yeast with water, add milk and blend this liquid with 3 cups of the flour.

Beat smooth, then add butter mixture and enough flour to make a medium soft dough. (as stiff as can be mixed with a spoon). Knead with a wooden spoon. Let dough rise in a warm place until doubled.

Turn dough out on board and knead down. Let rise again for a few minutes. It will be easier to handle. Then make into rolls.

Shape, pinch or cut off with a spoon, a piece of dough the size of a large walnut, smooth it round and lay rolls two inches apart on buttered cookie sheet. Let rise until doubled, then with finger tips, stretch, do not mash, roll into the shape of a tiny pie shell. Fill with thick jam or prune filling. Brush dough edges with butter and let rise again until dough is light (about 15 minutes).

Bake about 20 minutes at 375 degrees.

If desired frost with simple icing, while warm.