Title: Kolache with apricot filling
 Categories: Breads, Heritage
      Yield: 18 Rolls
 
MMMMM-------------------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.