Kolachi

Ingredients

• •Dough:
• •6 cups flour
• •1 large fresh yeast
• •1 teaspoon salt
• •1/2 pound of margarine
• •1/2 cup sugar
• •2 cups of warm milk
• •3 eggs
• •Filling:
• •One of the Following:
• •Poppy seeds
• •Apricots
• •Nuts

Directions

1. 1Scald milk and set aside to cool. Melt margarine and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself.
2. 2While waiting for the scalded milk and margarine to cool, shift dry ingredients in a large bowl. Make like a crater in the center of the dry ingredients.
3. 3Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly.
4. 4Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours.
5. 5Remove dough to a floured board. Kneed the dough. Divide into six parts.
6. 6Let set and rise about 10 to 15 minutes.
7. 7Meanwhile break an egg into a cup. Beat well.
8. 8Roll each piece of dough out. Spread your filling. Bring ends in and roll up.
9. 9Pinch the ends and place each roll on a cookie sheet.
10. 10You can get three rolls to one sheet but don't put them to close together.
11. 11With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color.
12. 12Bake at 375 degrees Fahrenheit until the rolls are brown, for approximately 30 to 35 minutes.
13. 13To test for doneness: Lightly tape the top of each roll with a fork. If they sound hollow and they are brown then they are done. Remove from oven and let cool.
14. 14Now enjoy and grab the end piece before the kids find out how good the end pieces are.