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2 pkg. yeast 4 c. all purpose flour 2 t. salt 4 egg yolks, beaten Your choice of pie filling 1 ½ c. warm milk ½ c. sugar 1 c. cold butter 2 egg whites, beaten Directions In a bowl, dissolve the yeast in warm milk. In a large bowl combine flour, sugar, salt and butter until crumble. Stir in yeast mixture and egg yolks. Cover and refrigerate overnight. Punch dough down, divide in thirds, roll out on floured board. Roll each portion in a 9x7 rectangle. Cut into 7x1 strips. Pinch ends together forming a circle. Twist once to form a figure 8. Place 2 inches apart on a greased baking sheet, let rise until double in size. Brush with egg whites. Make an indentation in the center of each loop, fill with your choice of pie filling. Bake 350 degrees for 14-16 minutes. Drizzle glaze over warm rolls. Glaze: 2 T. lemon juice 2 T. cream cheese dash salt 1 c. powdered sugar Mix together thoroughly. Drizzle over warm rolls. Louise Lambright Back to BREAD RECIPES |
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