---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Kolache with Apricot Filling
  Categories: Breads, Heritage
       Yield: 18 rolls
  
 ------------------BH&G HERITAGE COOKBOOK------------------
   3 1/2 c  All-purpose flour (to 4 c.)
       1 pk Active dry yeast
            * * * * *
     3/4 c  Milk
     1/2 c  Butter or margarine
     1/2 c  Granulated sugar
       1 ts Grated lemon peel
     1/4 ts Salt
       2    Eggs
            Apricot Filling (below)
            Sifted powdered sugar
  
   In large mixing bowl combine 1 1/4 cups of the flour
   and the yeast. In saucepan heat together milk, butter,
   granulated sugar, lemon peel, and salt just till warm
   (115-120), stirring constantly. Add to dry mixture in
   mixing bowl; add eggs. Beat at low speed of electric
   mixer for 1/2 minute, scraping bowl constantly. Beat 3
   minutes at high speed. By hand, stir in enough of the
   remaining flour to make a moderately soft dough. Knead
   on lightly floured surface till smooth and elastic (8
   to 10 minutes). Shape into ball. Place in greased
   bowl; turn once to grease surface. Cover; let rise in
   warm place till double (1 to 1 1/2 hours). Punch down;
   divide in half. Cover; let rest 10 minutes. Shape each
   half into 9 balls. Place balls, 3 inches apart, on
   greased baking sheets. With fingers, flatten each to 3
   1/2-inch circle. Cover; let rise till double (about 45
   minutes). Make a depression in center of each ball.
   Fill depression with Apricot Filling. Bake at 375 for
   10 to 12 minutes. Remove from baking sheets; cool.
   Dust lightly with powdered sugar.
   
   APRICOT FILLING: Mix 1 cup snipped dried apricots and
   enough water to come 1 inch above apricots. Simmer for
   15 to 20 minutes; drain. Stir in 1/4 cup granulated
   sugar, 1 tablespoon butter, and 1/4 teaspoon ground
   nutmeg.
  
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