2 pkgs. yeast
2 c. warm milk
4 egg yolks
1/4 c. butter, softened
1 egg white (beaten)
1/2 c. sugar (divided)
4 c. white flour
1 tsp. salt
2 c. canned prune, poppy seed or cherry pie filling

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes.

In large mixing bowl combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Add additional flour, if necessary. Place dough in greased bowl, turning once to grease top.

Cover; let rise in a warm place until doubled in bulk about 1 hour. Punch down and allow to rise again. Roll out on floured surface to 1/2 inch thick. Cut with a large glass or 2 1/2 inch cutter.

Place on greased cookie sheets. Let rise until doubled, about 45 minutes. Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white.

Bake at 350°F for 10-15 minutes or until light golden brown.

Makes about 28 rolls.