Jelly Rolls (Buchteln)

Traditionally, these rolls are filled with plum jelly or jam, but raspberry, strawberry, or blackberry jam can also be used.

Ingredients:
• 16 pieces of frozen dinner roll dough, thawed for 3 hours
• 1 c. plum jelly
• 4 tbsp. butter, melted (To reduce the fat content of this dish, you can brush the rolls lightly with milk or with lightly beaten egg whites instead of with butter.)
• Powdered sugar

Preparation:
1. Place pieces of dough on a floured breadboard and cover with a towel (not terry cloth). Place in a warm spot (about 180ºF) until dough has doubled in size (about 2½ hours).

2. Preheat oven to 350ºF.

3. Grease a 10-inch springform pan and set aside.

4. On a lightly floured surface, roll each piece of dough into a 4-inch square.

5. Place 1 tbsp. of jelly or jam in the center of each square, moisten the edges with water, and pull up the corners, pinching together with fingers. Then pull up the sides and pinch seams shut.

6. Place rolls in springform pan, starting at the center and working around in circles. Brush generously with melted butter.

7. Cover with a towel (not terry cloth) and let rise for 15 to 20 minutes.

8. Remove towel and bake for 30 minutes, or until rolls are lightly browned.

9. Remove from oven, unclasp springform, and allow rolls to cool for 5 minutes.

10. Place rolls on a wire rack and sprinkle with powdered sugar.

11. When semi-cool, pull rolls apart and serve.

Time to Complete Dish:
Waiting time (for dough to thaw): 3 hours
Additional waiting time (for dough to rise): 2¾ hours
Preparation time: 1½ hours
Baking time: 30 minutes
Makes 16 rolls

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p30 and p31'