Makes 2 braids or you can make other sweet rolls with one-half.

1 c. milk
2/3 c. instant potato buds
1/2 c. butter
1 pkg. active dry yeast
1 tsp. salt
2 eggs
1/2 c. sugar
3 1/2-4 c. flour (enough to make a soft dough)

In large bowl put milk, butter, sugar, salt and potato buds. Heat until butter melts. Remove from heat. Add eggs and beat with electric mixer. Take 1 cup of flour and add yeast. Mix until well blended. Add more flour, and beat well. Then with hands work in enough flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic about 5 minutes or more. Cover with plastic wrap. Then a towel. Let rest 30 minutes.

Divide dough in half. Take one-half and divide it into 3 balls. Roll into 3 inch x 12 inch rectangle. Spread each strip with 2-3 teaspoons of your favorite fruit filling down the center. Bring lengthwise edge of strips together and pinch to seal seam. Place on a greased baking sheet and braid three strips together. Brush with oil, cover loosely with plastic wrap. Place in refrigerator 2-24 hours. Remove and let stand at room temperature 15 minutes. Bake at 375 degrees for 35-40 minutes. Ice while warm.