Basic Roll Dough
or
Basic Sweet Roll Dough
2 quarts Apricot Filling
Yield: 8 rings
1. Let dough rise until double in bulk. Divide dough into 1 1/2-lb portions. Roll out each portion into a rectangular strip 9x14x1/3 inches.
2. Spread each strip with 1 cup filling. Roll as for Cinnamon Rolls. Arrange in ring mold or 10-inch tube pan. Cut slashes in dough with scissors about 1 inch apart.
3. Let rise until double in bulk. Bake at 350°F for 25-30 minutes.
4. Brush with Powdered Sugar Glaze.
Notes: SUGGESTED FILLINGS:
Use 2 qt Apricot Filling or apricot preserves, Fig Filling, Prune-Date Filling, orange marmalade, or a mixture of 1 lb butter or margarine and 1 lb honey whipped together until light and fluffy. Dough may be shaped in a twist.
or
Basic Sweet Roll Dough
2 quarts Apricot Filling
Yield: 8 rings
1. Let dough rise until double in bulk. Divide dough into 1 1/2-lb portions. Roll out each portion into a rectangular strip 9x14x1/3 inches.
2. Spread each strip with 1 cup filling. Roll as for Cinnamon Rolls. Arrange in ring mold or 10-inch tube pan. Cut slashes in dough with scissors about 1 inch apart.
3. Let rise until double in bulk. Bake at 350°F for 25-30 minutes.
4. Brush with Powdered Sugar Glaze.
Notes: SUGGESTED FILLINGS:
Use 2 qt Apricot Filling or apricot preserves, Fig Filling, Prune-Date Filling, orange marmalade, or a mixture of 1 lb butter or margarine and 1 lb honey whipped together until light and fluffy. Dough may be shaped in a twist.
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