Instructions: Proof your yeast with 2 oz of the milk, bit of flour and sugar from the measured ingredients.

When the yeast is ready, combine ingredients in a mixing bowl and mix until the dough wont stick to you finger when touched lightly. The recipe recommends setting some of the flour aside and adding it at need, I dont do this anymore because I usually end up adding a little bit more as it is.

(different flours)

This is where the recipe stops and youre expect to know what to do with it!

) Mom had a bit of trouble understanding why I couldnt just make things when she bought me the exect same cookbook she uses (reprint).

Let the rise in an oiled bowl, covered, until doubled. Dump out on lightly floured surface. Cut pieces of dough into lumps roughly the size you get if you scoop generously with a serving spoon. Sorry, I dont know how to do this one without showing you.

Now. You take a lump of dough and flatten it in your hands until you can enclose the jam/jelly without getting the jam/jelly on any closing edges. I tend to put the dough on the table to start. I pick two opposite points and meet them at the center over the jam. I then gather the rest up to that point starting at the outside working in. the dough is fairly stick so it will seal fairly well. Pat it into a roundish shape and place seam down in a well oiled baking pan with 2" sides. As you place the rolls into the pan you want to swish them around to get oil on the sides so that they come apart when they are done.

I use appricot jam, red/black current jelly, and plum butter. You can also make them with cream cheese filling, though I havent tried that one yet.

The rolles should be touching. I use a 9 x 13 pan and I get either 4 or 5 bunnes across (depending on how many people are coming and how large I make them) a short side.

Let raise a few minutes, brush tops with a bit of oil (I try to use any oil that pools around the buns from the "well oiled" part before/if I add any). and bake in 350 degree oven for 15-20 minutes.

Remove from oven and brush tops again with oil (Sometimes I dont do this and they seem ok, I think its supposed to soften the top) and let stand 5 minutes in pan, covered.

Invert onto cooling rack to cool completely. The traditional way to serve this dictates sprinkling with icing sugar. I do for guests but not for us at home.

Scatterbrained notes: I usually have more dough than the 9 by 13 pan will hold, so I put the rest in an 8" round cake pan. the rolls will expand to fill the space provided. If they are squished, they will bake higher but the sides will be very thin. Dont break apart until serving. Theses dry out if broken apart. Store on rack or plate (once cooled) covered with a clean dishtowel.

This seems like an aweful lot of work, but it goes very quickly and the rewards are great.

Ive read this over twice and I dont think Ive left anything out.

Good luck

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