Rohrnudeln

Name: Rohrnudeln
Ingredients: 2 cups flour plus; 1/4 cup flour if needed; 1/4 cup sugar; 2 large eggs room temperature; 3/4 cup milk; 4 tablespoons unsalted butter; 1 package rapid rise yeast I used Fleishmann's Bread Machine Yeast; 8 tablespoons apricot preserves or your choice; 3 tablespoons butter; 1/4 cup sugar melted, to dip unbaked rolls into

10 ingredients

7 steps

Ingredients

2 cups flour plus
1/4 cup flour if needed
1/4 cup sugar
2 large eggs room temperature
3/4 cup milk
4 tablespoons unsalted butter
1 package rapid rise yeast I used Fleishmann's Bread Machine Yeast
8 tablespoons apricot preserves or your choice
3 tablespoons butter
1/4 cup sugar melted, to dip unbaked rolls into

Directions

1

Preheat Oven to 350F. Spray a glass square baking dish with non-stick cooking spray, or line with parchment paper.
2

Mix dry ingredients, and add yeast
3

Add warm milk and butter to dry ingredients, mix
4

Allow to rise (about 45 minutes); then gently knead
5

Divide dough in half, then fourths; shape and add preserves in the middle
6

Melt some butter & sugar; dip each roll into this and put into a baking pan.
7

Bake at 350F; 30 minutes or until golden