Schnekin Rolls

Home economist and lover of all things delicious. Lifelong learner and grateful volunteer assistant to many wonderful teaching chefs (Thomas Keller, Roland Passot, Hugh Carpenter, Merle Ellis, Diana Kennedy and so many more), who taught me what really good food tastes like. Avid baker and seasonal jam maker.

Aunt Carol Asche's recipe for refrigerated rolls and used for kolaches

2¼ t. dry yeast

1 C lukewarm water (115 to 120°)

½ C sugar

½ t. salt

3 eggs, room temperature and beaten

½ C unsalted butter, melted and still warm

4 C flour

Dissolve yeast in water. Add sugar and salt, then let sit in warm place until yeast is foamy.

Add beaten eggs and half of the flour; beat until creamy. Add melted butter and rest of flour. Mix until absorbed. Put in covered bowl and let rise until double in bulk. Punch down and refrigerate overnight or for several days.

When ready to make rolls, punch down and turn out onto floured board. Roll to slightly flatten and cut out circles. Let circles rise until double in size.

Brush tops of circles with oil then use index fingers to make indents in center. Fill indents with fruit filling, flattening slightly.

Bake in 375° preheated oven for 12 minutes. May top with icing.

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