1 pkg. active dry yeast
1/4 c. warm water (105-110 degrees)
1/2 c. sugar
1 1/2 tsp. salt
1/2 tsp. mace
1 1/2 tsp. grated lemon rind or orange rind
1/2 c. butter
1 c. milk, scalded
2 eggs, beaten
4 1/2 - 5 c. sifted all purpose flour
Prune - Walnut Filling or Cottage Cheese Filling, apricot filling, poppy seed butter or cream cheese filling may be used.

Sprinkle yeast over warm water; let stand 5 minutes.

Combine sugar, salt, mace, lemon rind, butter with scalded milk. Cool to lukewarm. Stir in dissolved yeast and beaten eggs; add 2 cups flour and beat medium speed 2 minutes. Add remaining flour, making a soft, easily handled dough and knead until smooth and elastic. Place in greased bowl; brush top of dough with butter, cover, let rise in warm place, 80 to 85 degrees until doubled. Roll dough to 1/2" thickness on floured board. Cut into 3" rounds and place on greased baking sheet. Let rise in warm place, 80 to 85 degrees; when light make depression in center of each roll with thumb. Fill with Prune-Walnut Filling or Cottage Cheese Filling. Bake in 375 degree oven about 20 minutes.

Makes about 3 dozen rolls. Can be frozen.

PRUNE-WALNUT FILLING: Stuff cooked, pitted prunes with walnut halves or mash prunes with brown sugar and nuts as needed; 1/2 teaspoon cinnamon and sugar (roll in it) and place prune mixture in center of each Kalacky.

CHEESE FILLING: Blend together 1 cup drained cottage cheese (or may use cream cheese), 1 tablespoon soft butter, 1/4 cup sugar, 1/8 teaspoon mace, 1 slightly beaten egg yolk, 1/2 cup golden raisins. Place 1 teaspoon filling to each Kalacky. Bake as directed. Drizzle warm rolls with powdered sugar icing, if desired.