PRUNE OR DRIED APRICOT: Cook 1 1/2 cups prunes in water to cover until tender. Drain and mash or grind. Add 1/4 to 1/2 cup sugar to taste and vanilla. butter. Roll dough on lightly floured board to 1/4 to 1/3 inch thickness. Cut with 2 inch round cutter and put on lightly greased baking sheet 1 to 1 1/2 inch apart, lightly grease edges but not the centers. Let rise until doubled. Make a deep depression in center of each bun, leaving about 1/2 inch ring around edge. Fill with rounded teaspoon filling. Bake in 375 degree oven about 15 minutes. Lightly brush with butter. Cool.

PINEAPPLE, PEACH OR CANNED APRICOT: Drain and mash. Pour off most of juice, add sugar to taste, 1/4 to 1/2 cup and cornstarch. Cook in small pan until thickened, stirring constantly. Add butter. Cool fillings to lukewarm before adding to dough. Nutmeg, 1/8 to 1/4 teaspoon can be added to peach or apricot filling.

POPPY SEED: Roll dough 1/2 inch thick and cut into 3-inch squares. Place spoon full of filling in center. Fold opposite corners together and pinch together. Fold 2 other opposite corners to overlap envelope style. Place in pan, grease all 4 sides of bun. Bake at 350 degrees for 25 minutes after they have almost doubled in size, 30 minutes. Grease lightly, cool on racks.