Categories: Breads, Ethnic 
      Yield: 36 servings 
  
      2 c  Milk                                1 ts Salt 
    1/2 c  Sugar                               2 tb Yeast, dry 
      1    Egg; beaten                         6 c  Flour 
    1/2 c  Butter                              3 c  Filling 
 
----------------------------------FILLING---------------------------------- 
    1/2 lb Apricots, dried                   1/4 ts Lemon juice 
    1/3 c  Sugar                           1 1/2 tb Butter 
  
  Dough:  In a large saucepan, scald milk and add sugar, egg, butter, and 
  salt.  Cool mixture to 115-120 F.  In a large bowl, dissolve yeast in warm 
  milk mixture.  Add flour gradually and knead to a very soft dough.  Cover 
  and let rise until doubled in size--about one hour.  Shape dough into balls 
  about 2" in diameter.  Place on greased baking sheets 2" apart. Cover and 
  let rise again until doubled--about 30 to 45 minutes.  When they have 
  risen, make an indention in the center of each roll.  Fill each with 
  desired filling and bake at 350 F. for 20 to 25 minutes. 
   
  Filling:  In a large saucepan, cover apricots with water and cook until 
  plump and tender (about 20 minutes).  Drain and place in a blender or food 
  processor and puree.  In a saucepan, combine puree with sugar, lemon juice, 
  and butter.  Cook over medium heat until butter has melted. 
   
                                  Cooking Texas Style 
                                  Wagner and Marquez