Serve rolls warm or cool for breakfast. 1-1/4 cups milk 1/3 cup
butter or margarine 2/3 cup sugar 1/2 teaspoon salt 1 package active dry
yeast 2 large eggs 5 to 5-1/4 cups all-purpose flour About 1/2 cup fruit
jam 1 egg yok mixed with 1 tablespoon water
Heat milk, butter, sugar, and salt in a 1-quart pan until lukewarm
(110[deg.]). Combine liquid and yeast in a bowl; let stand 5 minutes.
Mix in eggs and 4-1/2 cups flour. Knead with dough hook or by hand on a
floured board until smooth and elastic; if sticky, add flour. Place in
a greased bowl; cover with plastic wrap and let rise in a warm place
until doubled, 1-1/2 to 2 hours.
On a floured board, knead dough to expel air; roll to 1/2 thick.
Cut in 2- to 2-1/2-inch rounds; place 2 inches apart on greased baking
sheets. Reroll and cut scraps. Cover and let rise until puffy, about
45 minutes. With thumbs, make a cavity in center of rolls; fill each
with 1 teaspoon jam. Brush with yolk mixture. Bake rolls in a 350[deg.]
oven until golden, 20 to 25 minutes. Make 18 to 22.