Recipe: No-Knead Sweet Dough Rolls (using pie filling, 1980's)

NO-KNEAD SWEET DOUGH ROLLS

2/3 cup sugar
2 teaspoons salt
2 envelopes dry yeast
4 cups flour, divided use
3/4 cup milk
1/2 cup water
1 stick (1/2 cup) unsalted margarine
1 egg, at room temperature
1 (1 pound, 6 ounce) can fruit pie filling (or make own)

In mixing bowl, combine sugar, salt, yeast and 1 cup of the flour.

In saucepan, combine milk, 1/2 cup water and margarine, and heat over low heat to 120 degrees F.

Slowly add liquid ingredients to dry ingredients. Beat 2 minutes on medium speed of electric mixer, scraping sides of bowl often.

Add egg and 1/2 cup flour, and beat at high speed 2 minutes.

Stir in rest of flour to make a stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 3 hours or overnight.

WHEN READY TO BAKE:
Turn dough out onto a lightly floured board. Divide into 24 equal pieces. Roll each piece into a rope 15 inches long. Hold one end of rope in place and wind dough around to form a coil, tucking end underneath. Place on greased baking sheet, about 2 inches apart. Let rise in warm place, free from draft, until double in bulk (about one hour).

Make an indentation about 1-inch wide in center of each coil, pressing to bottom. Fill with pie filling.

Bake in preheated 400 degree F oven for 12 minutes, or until light brown. Remove from sheet, and cool on wire rack.

When cool, drizzle with powdered sugar frosting (powdered sugar mixed with drops of water or milk to desired consistency).

Valerie Conte Cardiero (Mrs. Anthony)

Makes 2 dozen rolls
Source: With Great Gusto by The Junior League of Youngstown, Ohio, 1987