European Stars and Stripes (Newspaper) - October 03, 1985, Darmstadt, Hesse                                The lop before they arc put into the oven. I m sure  every czech Cook has his or her own favorite recipe or Colicky any of which produces better buns than the ones i be oaten at slate run bakeries in Prague. My own recipe for Polacky developed from several recipes in Eastern european cookbooks makes Rich Sweet Kolecky like the Best ones i be eaten in Texas. If aunt Bulah could taste them i m sure she d approve. Aunt Beulah s cinnamon Rolls dough makes four 9-Inch pans of Rolls 1 i packages 1 i scant Tablespoons Active dry yeast 1 Teaspoon sugar 2 eggs 1 cup sugar 1 Teaspoon Salt 1 cups solid vegetable shortening 10 to 12 cups of All purpose flour filling for each Quarter portion or 9 Inch pan of dough /4 cup melted butter slightly cooled it cup sugar 2 Tablespoons ground cinnamon icing for each pan of Rolls 1 cup confectioners sugar 1 Tablespoon melted butter 1 Tablespoon milk or Cream i Teaspoon Vanilla extract ii using intuited butter add a Small pitch of Salt to the butter while it i melting dough in a Small bowl completely dissolve the yeast and 1 Teaspoon sugar in 1 cup of lukewarm tap water. Let the mixture sit in a warm place until it bubbles up. Meanwhile in a very u. Be 6-quart mixing bowl beat the eggs Well then stir in 1 cup of sugar the Salt solid vegetable shortening and 3 cups of warm tap water. Mix Well. Set aside measure the flour by lightly spooning it into the measuring cup and leveling off the top with a knife. Set the flour aside in a separate bowl. Add the Yea it mixture to the egg shortening mixture in the Large bowl. Mix Well. Add 10 cups of flour 1 cup at a time mixing with a Large wooden spoon until the dough is no longer Sticky. Add up to 2 More cups of flour if the dough seems too Sticky. Cover the bowl with Damp Kitchen Towel and let the dough Rise in a warm place such As a Gas oven with Only the Pilot Light on for at least 1 hour or until the dough has doubled in bulk. Punch the dough Down Transfer it to a floured surface and knead lightly. Wipe out the Large bowl and grease it with butter Margarine or solid vegetable shortening. Form the dough into a Ball put it into the greased bowl and turn the dough Over once now the top of it will also be greased. Cover the bowl loosely with plastic wrap or aluminium foil and refrigerate the dough for at least 2 hours before using. The dough must be chilled before you use it. It will continue to Rise in the refrigerator. The dough will keep up to 1 week in the refrigerator so you can prepare the dough in Advance and use it As needed to make cinnamon Rolls use one fourth of the chilled dough to make a 9-Inch round pan of cinnamon Rolls. Butter a 9 Inch round cake pan and set aside. On a floured surface Roll the dough out in the shape of a rectangle approximately 10 inches by 14 inches and /4-Inch thick. Brush the melted butter evenly Over the surface of the dough. Sprinkle 3/4 cup granulated sugar evenly Over the melted butter then Sprinkle the ground cinnamon in an even layer Over the sugar the surface of the dough should be completely covered. Starting with one of the Long sides of the rectangle tightly Roll the dough up Jelly Roll fashion to form a 14-Inch-Long  Cut the Roll crosswise into 1-Imh pieces. Place the pieces Cut Side up very close together in the buttered baking pan. Cover very loosely with a Damp Kitchen Towel or with plastic wrap and let the dough Rise in a warm place for 2 or 3 hours or until it has doubled in bulk. Pre heat the oven to 350 degrees   the cover from the risen Rolls and bake them on the Middle rack of the pre heated oven for 20 to 25 minutes until hey Are lightly browned on top. While Rolls Are baking prepare icing by mixing the confectioners sugar with the melted butter milk or Cream and Vanilla extract until the mixture is smooth. Remove the Rolls from the oven and set them on a wire rack to Cool in the pan. While the cinnamon Rolls Are still hot spread the icing Over the top of them. Serve warm or at room temperature. Makes approximately 14 very Rich cinnamon Rolls. Note this recipe describes How to make Only one 9-Inch pan of 14 cinnamon Rolls. If you want to make More use the additional dough one Quarter portion at a time and make More of the filling and icing As needed. Do not try to Roll More than a Quarter of the dough at one time because there will be too much dough to work easily with. To make Cloverleaf dinner Rolls this same dough can also be used to make Cloverleaf dinner Rolls. Crease the cups in a muffin tin. Pinch off pieces of the chilled dough and form them into balls each the size of an English Walnut. Place 3 balls Side by Side in each cup of the muffin tin. Let the dough Rise covered in a warm place for 2 to 3 hours or until it has doubled in bulk. Pre heat the oven to 350 degrees f., then bake the risen Rolls for 20 minutes. Polacky Czechoslovakia filled Sweet buns 1 package 1 scant Tablespoon Active dry yeast i cup butter 1/i cup sugar 3 eggs 1 Teaspoon Salt 1 Teaspoon finely grated Lemon Peel 6 cups All purpose flour 1 cup milk or Light Cream fillings recipes follow confectioners sugar Garnish in a Small bowl dissolve the dry yeast in i cup lukewarm tap water. Set aside. In a Large bowl Cream the butter and sugar together until the mixture is Fluffy. Add 2 eggs 1 at a time beating Well after each addition. Stir in the Salt and grated Lemon Peel. Add the yeast and mix Well. Add 2 cups of the flour and mix Well again. Add the milk or Cream and remaining flour alternately in Small portions mixing Well after each addition to make a soft dough that pulls away from the sides of the bowl. Turn the dough onto a floured surface and knead until the dough is smooth and elastic and no longer Sticky. If kneading by machine knead 3 to 4 minutes with the dough Hook on an electric mixer 30 to 40 seconds in a food processor until the dough is smooth and elastic and pulls away from the sides of the bowl Container grease a Large bowl. Form the dough into a Ball put it into the bowl and turn the dough Over once now the top of the dough will be greased cover with a Damp Kitchen Towel and put the dough in a warm place such As a Gas Erven with Only the Pilot Light on let the dough Rise until it has doubled in bulk about 2 hours while the dough is rising prepare the Kolecky filling of your Choice recipes and suggestions follow. Crease 2 Large baking sheets and set aside. Punch Down the dough form it into a Ball and Transfer it to a floured surface. Knead lightly Divide the dough in half then Roll out each half separately to a thickness of /4-Inch. The dough will be very springy and perhaps a bit difficult to Roll out but keep at it Cut the dough into 3-Inch squares. Place 1 rounded Teaspoon of any filling in the Center of each dough Square. Lift up and fold each Corner of the dough Square toward the Center of the Square and Pinch the four Corner Points together in the Center Over the filling. You might have to stretch the Corners to make them meet in the Center the dough will now be folded like a Square envelope with some of the filling peeking out from the slits on top. The Kocy will look like Little fat pillows. Place the Kol icky on the greased baking ".heels, about 1 Inch Afi Art and let them Rise in a warm place until they have doubled in bulk about 1 hour pre heat the oven to 350 degrees  Beat the remaining egg Well and Brush the tops of the Kolecky with the beaten egg. Bake the Kob