- 1 cup scalded milk
- ½ cup lukewarm water
- ½ cup sweet cream
- 2 eggs
- ½ cup sugar
- ¼ cup soft shortening
- 1 teaspoon salt
- 4 ½-5 cups flour
- 2 cakes soft yeast
Soften yeast in water for 5 minutes; add to cooled, scalded milk and cream with other ingredients. Turn out on floured bread board and knead until smooth and doesn’t stick toboard. Cover and let rise till double. Mix down and let rise again.
Shape into 2-inch balls Grease with butter; let rise on greased cookie sheet 15
minutes.
Make dents in each center with fingers; fill center with fruit filling. Letrise
again. Grease sides with 1 beaten egg; this makes them brown better and softer.
Bake at 375 degrees for 15-20 minutes. Makes 3 dozen. Poppy seed filling,
apricot and others are on grocery shelf, ready to use.
Note: The sweet cream makes this an excellent, soft dough and the finished product seems to stay fresher longer.