This recipe is from the Texas Holiday Cookbook by Dottie Griffith
2 packages dry yeast
1/2 cup lukewarm (105~115 degree) water
Sprinkle yeast over warm water, stirring to activate. Set aside.
1 1/2 cups warm milk
1/2 cup butter
1/2 cup sugar
Heat milk to almost boiling. Remove from heat. Add butter and stir to melt. Add sugar and salt. Pour into large mixing bowl and allow to cool to lukewarm. Stir in egg and add yeast mixture.
1 teaspoon salt
1 egg, beaten
5~6 cups flour
Add flour gradually, about 2 cups at a time, stirring after each addition to make a soft, sticky dough. Do not add too much flour or kolaches will be dense and dry. Cover and let rise until doubled in size, about 1 hour. Begin preparing fillings while dough rises.
Grease a baking sheet well. Rub hands with grease too. Using well greased hands, shape dough into 2- inch balls. Place on prepared baking sheet about 2 inches apart. Cover with a damp cloth and let rise again until doubled in size, about 30-45 minutes.
Preheat oven to 350 degrees. Using your thumb, make and indention in the center of each roll, leaving a 1-inch rim. Allow to rest 10 minutes. Fill with about 1 tablespoon fruit or cheese filling and bake 20-25 minutes or until golden. Makes about 3 dozen
*You can use good quality preserves or make your own filling by combining 1 cup dried fruit (6-ounce package of apricots, prunes or apples) in just enough water to cover in a small saucepan. Bring water to a boil, reduce heat and simmer until fruit is soft, about 10-12 minutes. Drain fruit and chop fine. Return to saucepan along with 1 cup sugar, 1 1/2 teaspoons lemon juice, and 4 tablespoons butter. Cook and stir over low heat until mixture thickens like jam, about 10 minutes. Cool completely.
*Combine 1 cup cream cheese or dry curd cottage cheese with 1/2 cup sugar, 1 egg yolk, 1 teaspoon vanilla, 1/8 teaspoon salt, and 3 tablespoons melted butter. Mix until smooth.