|Sweet roll dough||1⁄3|
|Apricot preserves/Cherry preserves, or prune butter||1 Cup (16 tbs)|
Lightly grease a large cookie sheet.
On lightly floured surface, shape dough into a round; let rest 5 minutes.
Pinch off a small piece of dough for centers.
Roll rest of dough into a rectangle, 15 by 10 inches.
With sharp knife or pastry wheel, cut into 6 (5- inch) squares.
(See diagram.) Arrange squares, 1-1/2 inches apart, on pre- pared cookie sheet.
From each corner of each square, make cut at 45-degree angle, 2-1/2 inches long.
In center of each square, place 1 tablespoon pre- serves.
To make pinwheels: Bring every other point of dough to center of square; then press in the center, to fasten.
Roll out small piece of dough 1/8 inch thick.
Cut 6 rounds, using a 1-1/4-inch round cutter.
Moisten bottom of rounds slightly with water; place in cen- ter of each pinwheel, to cover points.
Cover loosely with a sheet of waxed paper.
Let rise in warm place (85F), free from drafts, until double in bulk—about 45 minutes.
Mean- while, preheat oven to 350F.
With fork, beat egg yolk slightly with 1 table- spoon water.
Use to brush tops of rolls.
Bake 15 minutes, or until golden-brown.
Let cool on wire rack.