2 pkg. yeast
4 c. all purpose flour
2 t. salt
4 egg yolks, beaten
Your choice of pie filling
1 ½ c. warm milk
½ c. sugar
1 c. cold butter
2 egg whites, beaten
Directions
In a bowl, dissolve the yeast in warm milk. In a large bowl combine flour, sugar, salt and butter until crumble. Stir in yeast mixture and egg yolks. Cover and refrigerate overnight. Punch dough down, divide in thirds, roll out on floured board. Roll each portion in a 9×7 rectangle. Cut into 7×1 strips. Pinch ends together forming a circle. Twist once to form a figure 8. Place 2 inches apart on a greased baking sheet, let rise until double in size. Brush with egg whites. Make an indentation in the center of each loop, fill with your choice of pie filling. Bake 350 degrees for 14-16 minutes. Drizzle glaze over warm rolls.
Glaze:
2 T. lemon juice
2 T. cream cheese
dash salt
1 c. powdered sugar
Mix together thoroughly. Drizzle over warm rolls