Ingredients
1-1/4 cups warm water (70° to 80°)1/2 cup butter, softened1 large egg1 large egg yolk1 teaspoon lemon juice1/3 cup nonfat dry milk powder1/4 cup mashed potato flakes1/4 cup sugar1 teaspoon salt3-3/4 cups plus 3 tablespoons bread flour2 teaspoons active dry yeast1 can (12 ounces) apricot or raspberry cake and pastry fillingAdditional butter
Preparation
In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.
Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.
