Surprise Fruit Rolls

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.

Surprise Fruit Rolls

Surprise Fruit Rolls

Add 1C flour.

Surprise Fruit Rolls

Break up the butter into small pieces. Work into batter.

Surprise Fruit Rolls

Add 2C flour.

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Work in egg.

Surprise Fruit Rolls

Work in sour cream.

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Surprise Fruit Rolls

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.

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

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″.

Surprise Fruit Rolls

Place about 1T chopped fruit in middle.

Surprise Fruit Rolls

Sprinkle on about 1T powdered sugar.

Surprise Fruit Rolls

Roll up. Pinch ends.

Surprise Fruit Rolls

Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Surprise Fruit Rolls

Remove plastic wrap. Bake 15-20 minutes or until lightly browned. Cool completely.

Surprise Fruit Rolls

Mix icing– milk and powdered sugar until barely pourable. Pour or spread on rolls. Let stand 10 minutes until set. Eat.

Surprise Fruit Rolls

Surprise Fruit Rolls