Kolachy 1
Ruthie Johnson, Trempealeau

Filling: 30 prunes 4 Tbsp. sugar 1/2 tsp. vanilla Traditional Sweet Roll Dough: 1 package active dry yeast 1/4 cup warm water (105–115 degrees) 1/4 cup lukewarm milk (scald and cool) 1/4 cup sugar 1/2 tsp. salt 1 egg 1/4 cup shortening or soft butter 2-1/4 to 2-1/2 cups flour

Soak and cook prunes until soft. Drain and remove pits then mash with a fork. Add sugar and cinnamon. Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening, and 1-1/4 cup flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead dough on lightly floured board until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. (At this point dough can be refrigerated 3–4 days). Cover and let rise in warm place until doubled in size (about 1-1/2 hours). Dough is ready if impression remains when touched. Punch down dough. Roll balls of dough into ovals. Place spoonful of filling on each oval. Fold other half over and pinch edges together. Bake at 400 degrees for 20–25 minutes.