Apricot Rolls

Apricot Rolls

Photo by Kathy D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    cups sifted flour

  • 4

    TSP Baking Powder

  • 1

    TSP salt

  • 8

    egg yolks slightly beaten

  • ½

    pint sour cream

  • 2

    TSP vanilla

  • 2

    cups butter

  • 2

    pkg dry yeast dissolved in ½ cup warm water

Directions

Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won’t burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won’t stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.


Nutrition

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