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

1. USE SWEET DOUGH MIX AND ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER.

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

3. 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.

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

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

6. FILL CENTER OF EACH KOLACHE WITH ABOUT 1 OZ (2 TBSP) FILLING. USE CHERRY FILLING (RECIPE NO. D04100), APRICOT-PINEAPPLE FILLING (RECIPE NO. D04300)F, SPICED PRUNE FILLING (RECIPE NO. D04400), OR PINEAPPLE FILLING (RECIPE CARD G03700).

7. BRUSH RIM WITH EGG WASH (RECIPE NO. D05500).

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

9. BAKE: 25 MINUTES OR UNTIL DONE.

10. IF DESIRED, COOL; SPRINKLE WITH 1 LB (3 1/2 CUP) SIFTED POWDERED SUGAR OR FINISH OUTER EDGES WITH VANILLA GLAZE OR VARIATIONS (RECIPE NO. D04600).

NOTE: IN STEP 10, 7 LB (1-NO.10 CN) 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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