1 pkg. dry yeast or 1 cake yeast
3/4 c. milk
1/3 c. shortening
1/3 c. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 eggs, beaten
3 c. all-purpose flour
Choice of fillings

Soften yeast in 1/4 cup warm water. Scald milk and pour over next 4 ingredients in mixing bowl. Cool to lukewarm. Stir in eggs and flour. Beat well. Cover with plastic wrap and let rise in warm place 1 hour or until doubled. Turn out on lightly floured board and knead slightly. Cover and let rise 10 minutes. Roll into 1/2 inch thickness. Cut in 3 inch rounds and put on greased baking sheet. Cover, let rise 20 minutes or until almost doubled. With finger make a deep depression in center of each round. Fill with chosen filling and bake in preheated 400 degree oven about 15 minutes. Makes 20.

APPLE FILLING:

Peel, core and cut 4 medium apples in small pieces. Add a small amount of water and cook gently until soft. Mash and add 2 tablespoons butter, 1/2 teaspoon cinnamon and sugar to taste (about 3 tablespoons). Mix well and chill.

CHEESE FILLING:

Mix 2/3 cup dry cottage cheese, 1 egg, 1 tablespoon sugar, 1 tablespoon softened butter, 1/4 teaspoon nutmeg and salt to taste. Beat until smooth.

POPPY SEED FILLING:

Put 1/4 cup each milk and ground poppy seed in small saucepan and cook, stirring until thick. Add 1 teaspoon cinnamon and 1 tablespoon each sugar and softened butter. Chill.

PRUNE FILLING:

Cook 1/2 pound prunes in small amount of water until tender. Remove pits and chop prunes fine. Add 1 tablespoon softened butter, 1/4 teaspoon cinnamon and sugar to taste. Chill.