Pan: 18 By 26-Inch Sheet Pan Temperature: 350 F. Oven

1. Use Sweet Dough Mix And Active Dry Yeast. Prepare Dough According To Instructions On Container.

2. Punch: Let Rest 10 Minutes. Divide Dough Into 2 Pieces.

Shape Each Piece Into A Smooth Ball; Let Rest 10 Minutes.

3. Make Up: Form Into A Rope 1 1/2 Inches In Diameter. Cut Into 1 1/2 Inch Pieces. Shape Into 2 Oz Balls. Place 2 Inches Apart On Greased Pans. Flatten Slightly With Palm Of Hand.

4. Proof: About 30 Minutes Or Until Pieces Are Double In Size.

5. Press Down Center Of Each Piece With Back Of Spoon. Leave A Rim About 1/4 Inch Wide.

6. Fill Center Of Each Kolache With About 1 Oz (2 Tbsp) Filling. Use Cherry Filling (Recipe No. D04100), Apricot-Pineapple Filling (Recipe No. D04300)F, Spiced Prune Filling (Recipe No. D04400), Or Pineapple Filling (Recipe Card G03700).

7. Brush Rim With Egg Wash (Recipe No. D05500).

8. Proof: 20 Minutes Or Until Double In Size.

9. Bake: 25 Minutes Or Until Done.

10. If Desired, Cool; Sprinkle With 1 Lb (3 1/2 Cup) Sifted Powdered Sugar Or

Finish Outer Edges With Vanilla Glaze Or Variations (Recipe No. D04600).

Blueberry,

Cherry Or Peach) Or 7 Lb 4 Oz (7/8-No. 10 Cn) Bakery Filling, Raspberry, May

Be Used.