Today I made Surprise Fruit Rolls!
1/2 oz (2 envelopes) dry yeast, 1/4C warm water, 5-6C flour, 3/4C butter, 3/4C fat free sour cream, 3 oz each of various dried fruits, such as apricots, dates, figs, prunes, etc., 8 to 10T powdered sugar
Icing: 2T skim milk, 2-3C powdered sugar
Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.
Add 1C flour.
Break up the butter into small pieces. Work into batter.
Add 2C flour.
Work in egg.
Work in sour cream.
Add enough flour to form dough into an elastic ball that is still slightly sticky.
Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften. Chop dried fruit.
Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut or stretch into rectangles approximately 2″ X 3″.
Place about 1T chopped fruit in middle.
Sprinkle on about 1T powdered sugar.
Roll up. Pinch ends.
Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.
Remove plastic wrap. Bake 15-20 minutes or until lightly browned. Cool completely.
Mix icing– milk and powdered sugar until barely pourable. Pour or spread on rolls. Let stand 10 minutes until set. Eat.