Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F, MIX WELL. LET STAND 5 MINUTES. ADD SUGAR ; STIR UNTIL DISSOLVED.

LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. MIX SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED 1 MINUTE.

3. BLEND IN EGGS, WATER, AND YEAST SOLUTION AT LOW SPEED.

4. SIFT FLOUR AND MILK TOGETHER; ADD TO EGG MIXTURE. MIX AT LOW SPEED 7 TO 10 MINUTES OR UNTIL SMOOTH DOUGH IS FORMED.

5. FERMENT: SET IN WARM PLACE (80 F) ABOUT 1 HOUR.

6. PUNCH: LET REST 10 MINUTES. DIVIDE DOUGH INTO 2 PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 MINUTES.

7. MAKE-UP: FORM INTO A ROPE 1 1/2 INCHES IN DIAMETER. CUT INTO 1 1/2 INCH PIECES. SHAPE INTO 2 OZ BALLS; PLACE 2 INCHES APART ON GREASED PANS. FLATTEN SLIGHTLY WITH PALM OF HAND.

8. PROOF: ABOUT 30 MINUTES OR UNTIL PIECES ARE DOUBLE IN SIZE.

9. PRESS DOWN CENTER OF EACH PIECE WITH BACK OF SPOON. LEAVE A RIM ABOUT
1/4 INCH WIDE.

10. FILL CENTER OF EACH KOLACHE WITH ABOUT 1 OZ (2 TBSP) FILLING USE CHERRY FILLING. (RECIPE NO. D04100), APRICOT-PINEAPPLE FILLING

(RECIPE NO. D04300), SPICED PRUNE FILLING (RECIPE NO. D04400), OR PINEAPPLE FILLING (RECIPE CARD G03700).

11. BRUSH RIM WITH EGG WAS (RECIPE NO. D05500).

12. PROOF: 20 MINUTES OR UNTIL DOUBLE IN SIZE.

13. BAKE: 25 MINUTES OR UNTIL DONE.

14. IF DESIRED COOL; SPRINKLE WITH 1 LB (3 1/2 CUP) SIFTED POWDERED SUGAR OR BRUSH OUTER EDGES WITH VANILLA GLAZE OR VARIATIONS (RECIPE NO. DO4600).

NOTE: IN STEP 10, 7 LB (1-NO. 10CN) PREPARED PIE FILLING, (APPLE, BLUEBERRY, CHERRY, OR PEACH) OR 7 LB 4 OZ (7/8-NO. 10 CN) BAKERY FILLING, RASPBERRY, MAY BE USED.

SERVING SIZE: 1 ROLL

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