2 envelopes Fleischmann's dry yeast
1/4 cup lukewarm water
1 Tbsp. sugar
2 cups milk
1/2 cup plus 1 Tbsp. butter
1/2 cup sugar
2 tsps. salt
2 egg yolks, slightly beaten
6 1/4 cups sifted all purpose flour
Softened butter as needed

In a small bowl, dissolve yeast in warm water. Sprinkle with 1 tablespoon sugar and let stand. Scald milk in a sauce pan. Remove from heat and stir in butter and 1/2 cup sugar. Cool to lukewarm. Add salt and egg yolks. Combine milk mixture and yeast in a large bowl. Using a heavy mixer, add flour until all has been used. Knead dough on a lightly floured board until glossy. Place in a bowl, cover and let rise until doubled. Using a tablespoon, cut out egg sized pieces of dough and roll into balls in your hands. Place 1 inch apart on greased cookie sheets. Kolaches can be frozen or later use at this point - if you're tired! Brush top of each ball with butter. Let rise again.

Wrap each ball around 1 Oscar Meyer Little Smokey and seal edges with fingers. Top with melted butter.

Make a deep indentation with your left 2 forefingers into the dough ball and fill with 1 teaspoon of fruit. This indentation must be deep -without penetrating the bottom - or you will have kolaches "topped" with fruit! Sprinkle with topping. Bake at 425 degrees for 15 minutes in conventional oven for best results. Brush again immediately with melted butter. Makes about 3 1/2 dozen.

1 pkg. dried apricots
1 1/4 cups sugar

Cook apricots in water to cover until tender and water is absorbed. Then mash with sugar.

1 cup sugar
1/2 cup flour
1 tsp. cinnamon
2 Tbsps. melted butter

Combine all above and blend with fork to the consistency of coarse meal. Sprinkle topping over fruit and cheese kolaches.

1/2 lb. cottage cheese
1/2 tsp. salt
1 egg yolk
1/2 cup sugar

Combine and blend thoroughly.