Kolaches

• 1 1/2 cup milk
• 1/2 cup sugar
• 1/4 cup shortening
• 2 pkg dry yeast
• 1/2 cup warm water
• 1 egg, beaten
• 1/2 cup mashed potatoes
• 6 to 7 cups self-rising flour, sifted
• melted butter
• prune filling
• apricot-pineapple filling
• poppy seed filling
• topping

1. Combine milk, sugar and shortening in saucepan; heat until milk is scalded.
2. Cool to lukewarm.
3. Sprinkle yeast into warm water; stir to dissolve.
4. Add lukewarm milk mixture, egg, potatoes and 3 cups flour; beat until smooth.
5. Stir in remaining flour; mix well.
6. Dough should be sticky to make softer kolaches.
7. Cover; let rise in a warm place, free from draft, for about 45 minutes or until double in bulk.
8. Punch down; divide dough in half.
9. Pinch off small bits of dough about the size of a walnut; place on greased cookie sheet or flat pan.
10. Let rise until double in bulk. Punch down in center with thumb or index finger; spoon fillings into indentions.
11. Sprinkle topping over filling.
12. Bake in preheated 375-400u0b0 oven for 12 to 15 minutes or until light brown. Remove from oven and brush with butter to soften crust.

milk, sugar, shortening, yeast, water, egg, potatoes, flour, butter, filling, apricotpineapple, filling, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029540 (may not work)